Looking for a recipe to add to your list of healthy recipes? Try Mediterranean Quinoa Salad. It is easy to make and is made up of common ingredients. You can prepare it for a family picnic or have it as a quick snack. This dish will quickly become a favorite with your family. Your children will enjoy carrying it to school for lunch and you’ll enjoy carrying it to work. For the best outcome, make it as it is the first time then add changes as you go along. Mediterranean Quinoa Salad will soon become one of your signature dishes. Use this recipe courtesy of All Recipes to make it like a pro.
Healthy Dinner: Mediterranean Quinoa Salad
Image via: The Roasted Root
1 cup of uncooked quinoa
2 cups of water
1 clove of smashed garlic
1 large onion (diced)
1 green bell pepper (diced)
1 tbsp of balsamic vinegar
2 cubes of chicken bouillon
2 large pieces of cooked chicken breasts (chopped into pieces)
¼ cup of olive oil
¼ cup of fresh chives (chopped)
¼ cup of fresh parsley (chopped)
½ cup of chopped olives (kalamata olives)
½ cup of crushed feta cheese
½ teaspoon of salt
⅔ cup of fresh lemon juice
1. Heat the water, garlic, and bouillon cubes in a saucepan until they boil. Add the quinoa while stirring and decrease the heat to medium-low. Cover the saucepan and simmer until the water is absorbed and the quinoa is tender (approximately 15-20 minutes).
2. Remove the garlic and put the quinoa into a large bowl.
3. Put the salt, chives, onion, chicken, olives, bell pepper, parsley, cheese into the bowl. Sprinkle the olive oil, balsamic vinegar, and lemon juice. Stir until everything is evenly mixed.
4. Serve the dish warm or refrigerate and serve cold.
Image via: Half Baked Harvest
Mediterranean Quinoa Salad is undeniably one of the best healthy recipes. In addition, it is filled with healthy ingredients that are good for your body. It can be prepared by amateur cooks and served without chicken for vegetarians. If you are a vegetarian, substitute the chicken broth with vegetable broth. This dish tastes just as good or even better on the second day. You can make it in large quantities and carry it to work during the week. Once you’ve tasted it, you’ll wonder why you took so long to make it.
What additions of your favorite ingredients would you make to this recipe?
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