Raw Broccoli and Quinoa Salad

This is such a tasty, nutty, crunchy, super nutritious salad that I've had on high rotation over the last few weeks. Gluten-free and dairy free, this salad contains chopped raw broccoli, one of the cruciferous vegetables that contain sulforaphane ~ a POTENT antioxidant nutrient that has significant benefits to your health!!

Sulforaphane is a potent activator of your phase 2 liver enzymes, essential for efficient and safe detoxification. It is





These phase 2 liver enzymes help protect you against toxin exposure, both from our external environment & from toxins produced endogenously.


They protect cells in your body from free radical damage and inhibit inflammation.


Sulforaphane also ensures safe detoxification of estrogen out of the body & is why it is often used to help with excess estrogen conditions including PMS & heavy painful periods.


Raw broccoli and especially broccoli sprouts are the best source of sulforaphane.


Other cruciferous vegetables include cabbage, bok choy, kale, brussel sprouts and mustard greens..

Recipe adapted from Ripe Recipes – Thought For Food Cookbook


1/3 cup of quinoa

2 tablespoons olive oil

1/2 cup slithered almonds

1/2 cup mixed seeds (pumpkin, sunflower, sesame are all good options)

1 head of broccoli chopped finely

1/2 cucumber – sliced finely

1 cup chopped parsley

1/4 cup mint leaves

1/4 cup of dried cranberries



1 clove of garlic, finely chopped

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp of wholegrain mustard

2 tbsp olive oil


Cook quinoa according to packet directions – once cooked set aside to cool

Add oil to a pan on low heat and gently cook the nuts and seeds to just golden, keep stirring regularly to avoid burning. Once golden, remove from the pan and allow to cool.


To make the dressing

Combine all ingredients in a small jar and shake to combine


Combine all ingredients in your favourite salad bowl – add the dressing and toss to combine.   Season to taste.