Spring Green Quinoa Salad with Lemon–Herb Dressing

Gluten-free | Dairy-free | Vegan | Serves 4

Why this suits spring:

Spring in naturopathy is a time for renewal, lightness, and supporting the liver and digestive system. This recipe features bitter greens, cleansing herbs, and fibre-rich quinoa — all gently detoxifying, nutrient-dense, and uplifting for energy.

🌿 Ingredients

• 1 cup quinoa (rinsed well)

• 2 cups water or vegetable broth

• 1 cup fresh peas (or thawed if frozen)

• 1 small bunch asparagus, trimmed and chopped into 2–3 cm pieces

• 1 small cucumber, diced

• 2 cups mixed spring greens (rocket, spinach, dandelion greens if available)

• ½ cup fresh parsley, chopped

• ¼ cup fresh mint, chopped

• 2 spring onions, sliced thin

Lemon–Herb Dressing:

• 3 tbsp extra virgin olive oil

• Juice and zest of 1 lemon

• 1 tsp Dijon mustard

• 1 small garlic clove, crushed

• Salt & pepper to taste

Method

1. Cook the quinoa:Place rinsed quinoa and water (or broth) in a saucepan, bring to boil, reduce heat, cover and simmer for 12–15 minutes until fluffy. Allow to cool slightly.

2. Blanch the greens:Steam or blanch asparagus and peas for 2–3 minutes until bright green and just tender. Cool under cold water.

3. Make the dressing:In a small jar, whisk or shake together olive oil, lemon juice/zest, Dijon mustard, garlic, salt, and pepper.

4. Assemble:In a large bowl, combine quinoa, greens, cucumber, herbs, spring onion, asparagus, and peas. Toss with dressing.

5. Serve:Garnish with extra mint or parsley. Enjoy chilled or at room temperature.

Naturopathic Notes

• Quinoa → high-protein, gluten-free grain alternative, balances blood sugar.

• Spring greens & herbs → rich in chlorophyll, support digestion and liver detox pathways.

• Lemon → stimulates bile flow and digestion.

• Asparagus & peas → gentle diuretics, help reduce fluid retention.