Mediterranean Quinoa Salad – My 30 Days to Healthy Living Journey
I’m on Day Two of my 30 Days to Healthy Living program, and I’m already feeling amazing! The energy boost, the lightness—I can tell my body is responding so well to these changes. One thing I’m especially enjoying is how delicious the recipes are. Tonight, I’m whipping up a Mediterranean Quinoa Salad, and I can’t wait to dig in. It’s a fresh, protein-packed dish that’s perfect for a light yet satisfying dinner.
Why You’ll Love This Salad
This Mediterranean Quinoa Salad is such a versatile dish! It’s filling but light, making it perfect for lunch or dinner. The combination of fresh herbs, crunchy veggies, and creamy avocado brings a burst of flavor in every bite. Plus, quinoa is an excellent source of plant-based protein and fiber, which keeps you full and satisfied.
Adding the grilled chicken or salmon not only boosts the protein but also makes this meal hearty enough to keep you energized throughout the day.
The 30 Days to Healthy Living program has me feeling so motivated, and this salad is just another example of how good healthy eating can taste.
If you’re looking for a simple yet delicious dish to try, I highly recommend giving this Mediterranean Quinoa Salad a go. It’s also perfect for meal prepping—just double the recipe and enjoy leftovers for lunch the next day!
Feel free to join me on Instagram where I’ll be sharing more healthy recipes and tips as I continue this journey. Let’s keep feeling good, one meal at a time!
Here’s how you can make it too!
Mediterranean Quinoa Salad
Ingredients
- ¾ cup quinoa
- 1 tbsp apple cider vinegar
- 14 cups water
- ¼ tsp dried mustard
- 1 small cucumber cut in half and sliced
- 1 small clove garlic finely chopped
- ½ cup diced celery from the inner hearts
- 2 tbsp extra virgin olive oil
- ¼ cup Kalamata olives
- Salt to taste
- 1 ripe avocado diced
- Freshly ground pepper
- 1 tbsp slivered fresh mint leaves
- Organic mixed greens
- 3 tbsp chopped fresh parsley
- 170 g grilled chicken
- 1 tbsp lemon juice
- Optional: Grilled salmon for a tasty variation
Instructions
Step 1: Cook the Quinoa
- If your quinoa comes from a bin, rinse it thoroughly under cold water using a strainer. (Boxed quinoa typically doesn’t need to be rinsed.)
- In a saucepan, bring the quinoa and water to a boil with a pinch of sea salt.
- Once boiling, cover the pan and reduce heat to a simmer for about 15 minutes, or until the quinoa absorbs the water and the grains display a thread-like spiral.
- Remove from heat, take off the lid, and place a dishtowel over the pan. Return the lid on top of the towel and let it sit for 10 minutes.
- Fluff the quinoa with a fork and let it cool in a salad bowl.
Step 2: Prep the Veggies
- While the quinoa cools, chop the cucumber, celery, olives, and avocado.
- Add them to the bowl of quinoa along with fresh parsley and mint.
Step 3: Make the Dressing
- In a small bowl, whisk together the lemon juice, apple cider vinegar, dried mustard, chopped garlic, salt, and olive oil until well combined.
Step 4: Assemble the Salad
- Toss the quinoa and veggie mixture with most of the dressing, leaving about 3 tablespoons for the greens.
- In a separate bowl, toss your organic mixed greens with the remaining dressing.
Step 5: Serve
- Place the dressed greens on a plate, top with the quinoa mixture, and add your grilled chicken (or salmon, if you prefer).
- Season with freshly ground pepper and a pinch of sea salt if needed.