This past weekend I went out of town for my cousin’s wedding shower. When left to his own devices, Shaye won’t cook for himself so I stocked the refrigerator with this quick meal. Preparation is key to following a healthy diet!
When you have good food in the house you eat good food!
This would be a great recipe to prepare on the weekend and have ready for those busy weeknights when the last thing you feel like doing is cooking a meal. Pair this salad with grilled chicken, fish or slice an avocado on top for a vegetarian version. You could even just dump it on top of a bed of greens or yet, eat it straight out of the mason jar!
Greek quinoa salad
1 cup quinoa + 2 cups water
1/2 cucumber, chopped
1 cup cherry tomatoes, halved
1/4 red onion, diced
1/4 cup kalamata olives
1/4 cup crumbled feta
1/4 cup toasted pine nuts
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
Salt and pepper
-Cook quinoa according to package and let cool.
-Once quinoa is cooled, combine with the rest of the salad ingredients in a large bowl.
-In a small bowl, whisk together the salad dressing ingredients.
-Pour dressing over salad and mix until well coated.
-Store in mason jars!
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