We’re always looking for a new take on quinoa and delicious ways to dress up salads so that our diets and weight management programs are easier to follow. Quinoa is an amazing superfood, packed with protein and other benefits that keep us filled up and healthy. In fact, it’s one of the most protein-rich foods, making it ideal for those who live a vegetarian or vegan lifestyle and have less protein sources to work with.
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Other benefits of Quinoa
In addition to its high protein content, quinoa is loaded with dietary fiber—it contains nearly two times the amount that the majority of other grains do. Quinoa is an excellent source of iron, manganese, magnesium, lysine and riboflavin, and contains good levels of calcium, potassium, phosphorus, vitamin E and an array of antioxidants.
Antioxidant-rich veggies
The tomatoes in this salad are loaded with vitamin C, which boosts immunity and increases collagen production to help prevent wrinkles and make your skin glow. Tomatoes are also great for your skin because they have high levels of the antioxidants lycopene and beta-carotene, which makes the skin less sensitive to sun damage and also promotes healthy eyesight. They are also a good source of copper, folic acid, niacin, biotin, molybdenum and vitamins E and K. The cucumbers have an extremely high water content, so they keep you hydrated and help flush the toxins from your system. They also contain fiber, beta-carotene and several of the B-vitamins.
Serve this salad warm for a delicious new twist on the traditional Greek salad. Click here to learn about our diets and weight management programs.
Ingredients
1 cup quinoa
2 tomatoes, diced
2 large cucumbers, diced
10-12 kalamata olives, diced
1 tbsp extra virgin olive oil
2 cups water
10 basil leaves, diced
5 sprigs oregano, diced
1 cup feta, crumbled
Himalayan sea salt and freshly ground pepper to taste
Directions
Boil water in a sauce pan over medium high. Once it’s boiling, stir in the quinoa. Let it boil again and then cover it and reduce the heat to low. Simmer for 15 minutes or so.
Combine the extra virgin olive oil, tomatoes, cucumbers, olives and oregano. Add the quinoa and mix well. Sprinkle basil and the crumbled feta over the top of each serving. Season with Himalayan sea salt and freshly ground pepper to taste and serve.
Makes four servings.
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