Mediterranean Quinoa Salad Recipe

If you're weekend was anything like mine, and you feasted on deliciously sinful foods, then this recipe is exactly what you need for dinner tonight. A cleansing-like feel, healthy, nutritious, and easy and light. A great way to end the weekend and a great head start to healthy eating for the week

(follow LVP on Instagram (@fchevel & @lacevanillaandpoise) to stay updated with personal updates around NYC/Dubai + more)

(So good!)

Serves 6

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Bring to a boil over low heat.
Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
Remove from heat and add:

• 2 diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced cucumber
• 1 cup chopped kalamata olives
• 1/4 cup chopped green onion

Lemon Oregano Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp honey
• juice and finely minced zest of one lemon
• 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Whisk all ingredients toss everything together. Serve. Enjoy

ALSO: If you're a fan of fattoush (Mediterranean/arabic salad)

substitute the lettuce in the salad with Quinoa and add the vegetables and pomegranate molasses as usual for a healthy, more filling, version of the salad as your meal or a snack during the day! It's a personal favourite. Especially as a tasty post/pre workout snack

recipe and image via Rock Recipes