Greek Quinoa Salad

We had a quinoa Greek salad for lunch today.  And, I must say, I’m really proud of myself.

Why am I proud of myself for making quinoa salad?

Lately, you might have noticed that a lot of people have been leaving comments about their success on diet programs (like the 17 day diet) or that they are just starting a new diet program.  Now, I just love to hear about diets that work, but I have to admit that it has made me feel a little build guilty lately.  You see, I’ve been in a bit of a rut myself.

I’m like the mechanic with a broken down car.  Or the maid with a messy house.

I haven’t been doing a good job AT ALL with my healthy cooking.  Yes, I’ve made some quinoa recipes, but many of them haven’t been as healthy as they could be.  I’m not sure why I have gotten off track, but I am finding myself making my yummy but not-so healthy macaroni and cheese recipe way too often.  And, I have to admit that we’ve ordered pizza way more often than we should.  I’ve put on some weight and I feel like I need an intervention. :):

So, I decided that I would get back on track today may making a simple quinoa salad recipe for lunch.  I got the idea for this thumbing through a magazine that had an advertisement for Kitchen Basics broth.  The recipe was for a pasta salad, but I knew it would make a great quinoa Greek salad with a few adjustments.  This would be a great easy quinoa recipe if you were to start with quinoa that was already cooked.

Greek Quinoa Salad
Ingredients
  • 1 cup of quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup fresh spinach, chopped
  • ½ tomato, seeded and chopped
  • 1 lemon, zest and juice
  • ½ cup olives (I used a green/black mix)
  • ¼ cup parsley, chopped fine
  • 2 ounces low fat feta
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 2 cloves garlic, minced
Instructions
  1. Place vegetable broth and quinoa in a large stock pot. Bring to a boil. Boil uncovered for 10 minutes. Remove from heat and drain in a fine metal colander.
  2. Rinse pot and bring two inches of water to a boil. Place quinoa in the metal colander over the water. Cover and steam for 10 minutes.
  3. While quinoa is steaming, combine chopped spinach, tomato and lemon zest in a small boil.
  4. When quinoa is cooked, drain the water. Rinse the pot and return the quinoa to it. Add the spinach mixture and cover. Allow to sit covered for 5 minutes or until spinach wilts.
  5. Add parsley and feta.
  6. In a small bowl, combine 1 T olive oil, 1 T balsamic vinegar and garlic. Toss with salad. (Or, as an alternative toss quinoa salad with my balsamic vinaigrette )

 

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