Monday, April 29, 2013

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

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