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Detox Quinoa Lentil Salad with Lemon + Hemp Dressing

Soooo it’s a new year.  We all have high hopes and expectations – I eluded to some of mine last week here.

Detox Quinoa Lentil Salad with a Lemon Hemp Dressing |

A lot of people use the New Year as a reset health-wise.  It’s no secret or surprise that gyms are extra busy in January, and nearly empty come December.  It’s no secret or surprise that grocery stores stock up on things like leafy greens, frozen fruit and whole grains early in the year and come holiday-season they stock up on chocolate chips, sweetened condensed milk and “convenience meals”.

No secrets, no surprises.  It’s  hard to keep good habits up 24/7-365.  We’re all human.  We all need to indulge here and there.  It’s never a good idea to try and quit something cold-turkey because in all likelihood, you’ll cave eventually and binge eat whatever it was you were limiting yourself from having.  Maybe some of you have super-human will power and can always say no to dessert or pass on the chips and dip at a party, but for most of us, temptations are everywhere and sooner or later we give in.

Detox Quinoa Lentil Salad with a Lemon Hemp Dressing |

It’s all about balance, friends.

So! It may sound like I’m about to tempt you with some brownies or cookies or something, but that is not that case.  I’m here to help you stay on track and keep your healthy eating goals with a simple, detoxifying and delicious recipe.

Detox Quinoa Lentil Salad with a Lemon Hemp Dressing |

This baby is packed with protein coming from three separate sources, each of which has additional health benefits aside from being vegan protein powerhouses.

1. Quinoa – contains all 9 essential amino acids, rich in iron and magensium

2. Lentils – low in calories, high in fibre, contain  B vitamins (important for vegans/vegetarians/everyone)

3. Hemp seeds – abundant in essential fatty acids, contain anti-aging antioxidants.


In addition to these benefits, this salad also has several veggies which have some pretty strong health attributes in their own right.

1. Broccoli – detoxifies and supports immune system… no flu for you!

2. Carrots – rich in beta carotene (good for your eyes) and Vitamin A (good for your skin)

3. Beets – abundant with vitamins and minerals, good cleanser for your liver due to various antioxidants

detox salad 1

So, there you have it.  Those are just a small handful of the benefits the foods found in this salad provide.  If your goal is to eat healthier in 2014, I recommend you whip up this detox salad and your body will thank you.

Detox Quinoa Lentil Salad with Lemon + Hemp Dressing

Prep Time: 15 minutes

Yield: Approximately 6 servings

This protein rich, detoxifying salad comes together quickly and easily. It is perfect on it's own for lunch or as a side with some soup during the colder months. You'll feel satisfied and refreshed after eating this good-for-your-health dish!


    For the Salad
  • 2 cups cooked quinoa, cooled to room temperature
  • 2 cups cooked brown or green lentils, cooled to room temperature
  • 1 head broccoli, florets well diced and majority of stems discarded (or saved for other use)
  • 1 large carrot, peeled and grated
  • 1 medium golden beet, peeled and grated
  • 1/2 cup chopped parsley, plus more for garnish
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • salt + pepper
  • For the Dressing
  • 1/3 cup hulled hemp seeds
  • 3-4 tbsp olive oil
  • 3 tbsp lemon juice (squeezed from about 1lemon)
  • 1 clove garlic, roughly chopped
  • 1 tsp dried oregano
  • salt + pepper
  • 2-4 tbsp water, to thin out as needed


    For the Salad:
  1. In a large bowl, toss together the cooked quinoa, cooked lentils, broccoli, carrot, beet and parsley. Add a good glug of olive oil (about 2 tbsp) and some fresh squeezed lemon juice (about 2 tbsp). Toss to coat, season well with salt and pepper and set aside.
  2. For the Dressing:
  3. In a food processor or high speed blender, add all the ingredients for your dressing, except for the water. Process until smooth, adding water 1 tbsp at a time to thin out until a creamy, pourable dressing consistency is achieved.
  4. Pour dressing over prepared salad and toss to coat evenly. Garnish with a wedge of lemon and a sprig of fresh parsley. Serve at room temperature.


1. This salad will keep well in an airtight container in the fridge for up to one week. Before serving the leftovers, spritz with a bit more lemon juice and season with salt + pepper. 2. This salad only takes about 15 minutes to put together if you have the quinoa and lentils pre-cooked. Otherwise, lentils usually take about 45 minutes to cook and quinoa will take around 15 minutes. Ensure you allow both to cool completely before tossing with the other salad ingredients.





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