Ingredients
½ cup cooked quinoa (I used a quinoa-brown rice blend)
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
Himalayan salt (to taste; optional)
½ medium tomato, diced
½ medium cucumber, peeled, diced
2 Tbsp. pitted, chopped Kalamata olives
2 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh mint leaves
Preparation
Combine quinoa, oil, and lemon juice, plus salt, in a medium bowl; mix well.
Add tomato, cucumber, and olives; toss gently to blend.
Gently fold in parsley and mint.
Let salad marinate, covered, in refrigerator for 2 to 3 hours before serving.
Nutrition
Calories: 308
Total Fat: 21 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 761 mg
Carbohydrate: 27 g
Fiber: 5 g
Sugar: 3 g
Protein: 6 g
½ cup cooked quinoa (I used a quinoa-brown rice blend)
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
Himalayan salt (to taste; optional)
½ medium tomato, diced
½ medium cucumber, peeled, diced
2 Tbsp. pitted, chopped Kalamata olives
2 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh mint leaves
Preparation
Combine quinoa, oil, and lemon juice, plus salt, in a medium bowl; mix well.
Add tomato, cucumber, and olives; toss gently to blend.
Gently fold in parsley and mint.
Let salad marinate, covered, in refrigerator for 2 to 3 hours before serving.
Nutrition
Calories: 308
Total Fat: 21 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 761 mg
Carbohydrate: 27 g
Fiber: 5 g
Sugar: 3 g
Protein: 6 g
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