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Mediterrranean Quinoa Salad

This flavorful ancient grain has become synonymous with healthy eating plans as of late. I personally find the taste to be a tad on the strong side, so I decided to whip it up using some of my favourite ingredients. High in protein, low in fat, you are sure to enjoy this special salad. Great for entertaining vegetarians or change the recipe around a bit and easily make it vegan.

1 pkg (about a cup) of dry quinoa (cook following instructions, rinse cold or put it in the fridge overnight)
3 tbps of white wine vinegar or balsamic, whatever you prefer
2 tbsp light olive oil
½ cup of chopped basil leaves
½ cup of chopped sundried tomatoes
1 small can of diced, ripe black olives (about ½ cup)
½ cup of shredded feta or goat cheese (of course can be substituted out for vegans)
1 small can of artichokes, sliced into small pieces (optional)
Salt and pepper to taste

Blend the vinegar and oil. Add more or less vinegar to suit your palate. Add this mixture to the cold quinoa and mix together. Mix remaining ingredients in a large bowl. Add the dressed quinoa to the mixed ingredients and toss together. Add some salt and pepper. Serves 4-6. Keeps well in the fridge.


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