Mediterranean Quinoa Salad

Mediterranean Quinoa salad… this is perfect for when you need a little healthy snack, that will tide you over until dinner. Lately, Quinoa has become quite popular, although still mis-pronounced. To set the record straight it’s pronounced “Keen-Wah” although when you pronounce it that way, the people who think it’s “Key-noah” will try to correct you, so you pronounce it their way. Here’s how the conversation will go:

“Would you like some quinoa?”

“What?”

(You show them the package)

“Oh. Key-noah”

“No, it’s Quinoa”

“My friend’s a chef and calls it Key-noah”

“Well, the package says it’s quinoa”

Anyway…I think it will be a permanant¬† food debate. Right up there with chunky or creamy, pulp or no pulp.

I adapted this recipe from a new book called ” Must Have Been Something I Ate” by Peggy Kotsopoulos¬† this book, which is not only a cookbook, but also a healthy living guide. It educates you on the connection between what you eat and how you look and feel.

We sometimes forget what an impact processed foods can have on our well being, both physically and mentally. When you begin to incorporate more healthier foods into your lifestyle, you’ll notice a difference- both inside and out. Most of y’all know I spent 14 years managing a natural food & supplement store,¬† although I have lots of sugar-laden treats here- I do actually keep my consumption of the “junk’ in check.

Quinoa is an awesome way to keep your healthy food consumption up; it’s high in protein (which helps to keep you feeling fuller longer) and it’s also high in B vitamins, which are the first vitamins our body depletes of when we’re under stress.

 

 

This salad, with chunks of salty feta cheese, sliced tomatoes, olives.. is quite possibly going to be my lunch all week long.

 

I’d like to share with you Peggy’s recipe, I placed my substitutions in the notes portion.

Mediterranean Quinoa Salad

Author Peggy Kotsopoulos

Ingredients

  • 2 cups cooked quinoa
  • 1 cup grape tomatoes halved
  • 1/2 cup cucumber diced
  • 1/2 red bell pepper diced
  • 1/4 cup feta cheese crumbled
  • 3 tbs olive oil
  • pinch of fresh black pepper
  • 1 teapsoon oregano
  • juice of 1/4 lemon

Instructions

  • Add all ingredients in a bowl and mix well

Notes

I added 1/4 cup sliced black olives
I used green bell pepper

Disclaimer: I was given a complimentary edition of the cookbook to review.

Written By

mk