The first of January for many means the beginning of healthier habits, or at least, detoxing from a month of holiday eating. This salad is a complete meal in a bowl. Prepare the quinoa, make the dressing, and chop veggies ahead of time so you can support your health with this protein rich, plant-based salad several times per week.


  • 1 cup chopped lettuce or spinach
  • 1/3 cup cooked quinoa
  • 1/3 cup chickpeas
  • 1/2 cup sliced cucumber
  • 1/2 cup halved cherry tomatoes
  • 1 tbsp chopped fresh parsley
  • Optional:
  • 1 oz feta cheese or 1/4 avocado
  • Dressing:
  • 1 tbsp unfiltered apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1/4 tsp thyme


  1. Batch cook quinoa (makes 1 cup). Add 1/2 cup quinoa and 1 cup water to saucepan. Simmer uncovered for 10-20 minutes until water is fully absorbed. Turn off heat, cover and let steam for 5 minutes. Refrigerate what you don’t use.
  2. Arrange ingredients on a bed of greens.
  3. In a small mixing bowl, combine apple cider vinegar, lemon juice, olive oil, honey, mustard, and thyme until emulsified. Pour preferred amount of dressing over vegetables.
  4. Tip: Adding Dijon mustard to homemade salad dressings makes for a creamy dressing without added chemicals or fillers and keeps it plant-based.

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Published on March 14, 2022

Amber Phillips, MS, RD