Celebrate Labor Day with our Endless Summer Quinoa Salad

We personally refuse to acknowledge the end of summer. Since we live in Southern California, we enjoy an endless summer all year round. However, to everyone else in the United States, Labor Day marks the unofficial end to summer. For those of you who are with us in wanting to extend our summer a little longer, try this mouth-watering Citrus Mint Quinoa Salad that celebrates all the flavors of the season. Best of all, this recipe is SMART Pressed Juice Cleanse approved so you can celebrate at your Labor Day Party guilt-free.


This vegan, naturally gluten-free, and refreshing salad is perfect as a main dish or side. As we always remind our readers, it is important to consume a balanced meal during your juice cleanse. Our friends that are committed to a vegan or plant-based lifestyle also ensure they are receiving adequate protein with each meal. You may already be aware of the important role proteins play in the body, but here’s an extremely brief description of their critical functions: Proteins do most of the work in cells that are required for the structure, function, and regulation of the body's tissues and organs. That being said, we’d love to share with you our protein-packed quinoa salad with a fresh, citrus twist to add to  your cache of delicious plant-based meals. This delicious recipe is best served cold.


The key to acquiring a great taste to this salad is using a really great fruity, extra virgin olive oil. All of the ingredients are definitely important. However, the consistency will rely heavily on the olive oil as well as the background flavor. Make sure not to skip out on the oil!


Enjoy your quinoa salad with diced avocado, a sprig of mint, or cilantro for garnish. This dish has become a household favorite! Once you have introduced this salad to friends, they will not forget it!


SMART Mint and Lime Quinoa Salad
Serves 4-6

  • 1 cup uncooked quinoa

  • 2 tablespoons fruity extra virgin olive oil

  • Juice from 2 limes

  • 2-3 fresh mint sprigs, leaves removed and chopped

  • 2 tablespoons chopped fresh cilantro leaves or parsley

  • Sea salt and fresh ground pepper, to taste

  • A handful of sweet and ripe cherry or grape tomatoes, quartered

  • 2 tablespoons diced red onion- or use 2 chopped scallions

  • 1 garlic clove, minced


Cook the quinoa in 2 and 1/4 to 2 1/2 cups fresh water, covered, until all of the water is absorbed. Add a small pinch sea salt, if desired.