Chlorella Super-Grain Salad

A perfect light lunch or healthy delicious dinner - amazing for helping you detox & is also bursting with vitamins & antioxidants! 

Salad Ingredients:

  • ¼ cup rainbow quinoa
  • ⅛ cup millet
  • ⅛ cup buckwheat
  • 1-1/2 cups water
  • 3-4 radishes, trimmed and sliced
  • 2 handfuls snap peas, sliced
  • 1 golden beet, grated
  • 2 handfuls baby spinach
  • ⅔ cup red cabbage, shredded
  • 1 Yukon gold potato, sliced into wedges
  • 2 carrots, sliced into ½-inch slices
  • 1 - 2 tbsp minced chives

Dressing Ingredients:

  • 1/4 cup sunflower seeds
  • 1 teaspoon Organic Burst Chlorella powder
  • 3 tablespoons almond milk, unsweetened
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 1 - 2 garlic cloves
  • Pinch salt
  • Pinch pepper


  1. Toast grains until they release a nutty aroma (around 2-4 minutes). Be careful not to let them burn.
  2. Add 1 ½ cups water to the pot with the grains. Lightly season with salt & pepper. Bring to a boil, then reduce heat to medium-low & cover. 
  3. Simmer for 18-20 minutes/until grains are tender & liquid is absorbed. Remove from heat & rest for 3 minutes. Fluff with a fork.
  4. Place carrots & potato on a foil-lined baking sheet. Drizzle with 1-2 tbsp olive oil. Season with salt & pepper. Stir to coat. Sprinkle chives over baking sheet. 
  5. Roast at 375ºF (190ºC) for 15-18 minutes, or until tender. 
  6. Meanwhile, mix shredded beets with baby spinach, red cabbage, radishes and snap peas
  7. Make the chlorella dressing by blending all ingredients together
  8. Toss the dressing with the veggies.
  9. Transfer the dressed vegetables into a bowl, mound supergrains on the top, top with the roasted veggies.
  10. Sprinkle sunflower seeds & enjoy.

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