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Serves 8

For the Salad

  • 2 cups quinoa, rinsed well, cooked & cooled (To cook quinoa, I put 2 1/4 cups water and 2 cups quinoa in my rice cooker and set it on the white rice setting.  Or, you can add 2 cups quinoa to 3 1/4 cups of water, bring to a boil and simmer slowly with lid on for 12-15 minutes until water is absorbed and quinoa has expanded with little rings around it.)
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 apple, diced
  • 1/2 red pepper, diced
  • 2 oz. sugar snap peas, diced
  • 3 radishes, diced
  • 1 1/2 cups spinach, chopped fine
  • 1/2 to 1 Avocado, diced
  • 1/2 cup Pine nuts, toasted


For the Dressing:

  • 1/2 cup olive oil
  • 1/2 cup balsamic (I used fig balsamic)
  • 2 tsp. raw honey
  • Sea salt & Pepper to taste
  • 2 garlic cloves crushed


Whisk dressing ingredients together or put into a jar and shake.  Use only the amount you want on the salad and store the rest in the fridge.  Dressing will last 5-7 days in fridge.