Since everyone is in a major food hangover from all of the holiday eating, I decided that I, along with probably 90% of the globe, have made it a resolution to be more health conscious and put better foods in my body. And to start it all off? How about a Mediterranean quinoa salad?
Besides with being packed with all these great vegetables, my Mediterranean quinoa salad is full of Greek flare. To me, it’s kind of a bulked up version of a Greek salad — tomatoes, cucumber, and lots of feta cheese — but with the added protein of quinoa and antioxidant, calcium and iron-rich spinach. Maybe think of it as a Greek salad meets spanakopita meets healthy? Sure.
Mediterranean quinoa salad
What you’ll need:
– 1 1/2 cups quinoa
– 1 pkg grape tomatoes, cut in half
– 1 pkg frozen chopped spinach, thawed overnight or cooked in microwave
– 1 English cucumber, diced
– Olive oil, to taste
– Greek oregano, to taste, about 2 tsps
– Salt and pepper, to taste
– 1/2 pkg (500g) feta cheese, crumbled
– 1/2 lemon, juice only
What you’ll need to do:
1. Cook quinoa according to packaged directions. Combine quinoa with 3 cups water. Bring to a boil, cover, and reduce heat to low until all of the liquid is absorbed. Fluff with a fork, cool down, and set aside.
2. In a large bowl, combine the remaining ingredients and mix until well-combined. Refrigerate until ready to serve. Best the day of. Makes 8-10 servings.