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Quinoa Veggie Salad

I made this recipe when I was doing the Ultimate Reset (a 21 day cleanse). I LOVE this recipe. Eat it hot or cold, bring it to a picnic or summer potluck. The flavor was fresh because of the mint and parsley, but had a tang from the olives and lemon juice. It was one of the delicious recipes that got me through the Reset.


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


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.


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

If you are interested in the Ultimate Reset, or would like more recipes like this and support in your health and fitness journey, or to be considered for one of my accountability groups, fill out the form below.
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