Quinoa Detox Chopped Salad

quinoa detox chopped salad

Start looking forward to your Mondays!

My fave way to hit the reset button after a weekend of splurging is this warm and crunchy detox salad. Quinoa, mixed greens, fruits and veggies are combined with a simple vinaigrette to create a satisfying meal that only tastes complex - and trust, your bellies will thank you in more ways than one!

I'm so lucky enough to be treated to this salad every week by my hubs - yaaaaah, I didn't even make the salad in the picture... I'm a fraud. But allow me to explain!

As creatures of habit, Ty and I got in the groove of making this salad as a hearty (but meatless) Monday night meal probably over a year ago. Yes, it is seriously THAT good that we crave it every single week! It's just one of those heartwarming meals that tastes as good as it makes you feel - full and nutritious and ready to tackle the week ahead!

When I started teaching at The Pilates Barre on Monday nights... aka "Monday night salad nights"... I'd be getting home close to 8pm and would be rushing to get our salad thrown together. Like the joy that he is, Ty decided to man the helm and started making dinner for us to have after I came home - he could probably make this with his eyes closed! You have no excuses.

Clean, refreshing and heartwarming, try out my Quinoa Detox Chopped Salad whether it's Monday, Wednesday or Sunday - you won't be disappointed!

Quinoa Detox Chopped Salad
Prep Time: < 5 mins | Cook Time: 25 mins | Serves 2

  • 1 cup cooked quinoa (recipe below)
  • 2 large handfuls mixed greens, about 2 cups, chopped
  • 2 avocados, diced
  • 1/2 cup artichoke hearts, chopped
  • 1/2 pint cherry tomatoes, halved
  • 1/2 English cucumber, peeled and chopped
  • 1 jalapeƱo, minced (remove seeds for less heat)
  • 1 Ruby Red grapefruit, in segments
  • 1 shallot, sliced
  • 1/4 cup raw walnuts, chopped (optional)
  • 1 cup dry quinoa, rinsed well (using fine mesh sieve)
  • 2 cups low-sodium chicken stock (can subst. vegetable stock)
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbs. olive oil
simple apple cider vinaigrette (makes 1 cup dressing)
  • 3/4 cup apple cider vinegar
  • 1/4 cup Wesson Best Blend oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 cloves garlic, smashed
The Steps
  1. Cook your quinoa: In a medium saucepan (with lid), heat 1 tbs. olive oil over medium low heat. Add in diced onion and minced garlic and cook for a few minutes until onions are translucent. Add in rinsed quinoa and chicken broth; stir to combine. Lower heat to simmer, cover with lid, and set timer for 20 minutes. Once all liquid is absorbed and quinoa is fluffy, remove from heat.

  2. Make dressing: Combine all ingredients for dressing in shaker bottle and shake well. Can also combine in a small bowl with whisk.

  3. Combine all ingredients for salad: Add all chopped fruits and vegetables to a large salad bowl, adding chopped lettuce last. Add cooked quinoa to salad on top of lettuce. Toss salad with about 1/4 cup of dressing or to taste. Top with chopped walnuts if using, and enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!



  1. I made this last night and it was delicious!!! Eating it again now at my desk. Thank you for the yummy and healthy recipe! Please keep them coming!!!

    1. Thank you so much Whitney! So glad you enjoyed & thanks for trying!


What's up?