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Wednesday, September 5, 2012

Lemon Quinoa Salad

It’s summertime, which to me means trading the hearty warm soups for some cool salads. As a kid, one of my favorites was Grandma’s tri-colored pasta salad. A big bowl of this after a full day of swimming was magic in my tummy!

Now that I’m a big kid, I’ve traded wheat laden pasta for a gluten free diet. But that doesn’t mean that I don’t get my fresh cool pasta-like salads. I stumbled upon this creation while getting ready for my boyfriend’s double-header baseball games. These games are hot and long, perfect for a cool, refreshing salad.

This salad, high in protein, low in fat, full of nutrients and flavor is a must at your 4th of July BBQ or a sophisticated lunch.

Time: 15-40 minutes (depending if you already have cooked the quinoa)

Serves: 1-2


·         ½ c quinoa (I like tri-colored reminds me of Grandma); or 1 c cooked quinoa

·         3 c chopped spinach leaves

·         2 chopped green onions

·         1 c chopped cucumber

·         ½ c chopped marinated artichoke hearts

·         1/3 c sun dried tomatoes in olive oil

·         1 tbsp grapeseeed oil

·         2 tsp basil

·         1 lemon, juiced

·         Crushed black pepper

·         2 tbsp feta cheese

1. Cook the quinoa. I recommend the rice cooker, simple one step process ½ c quinoa and 1 c water. Or you can bring 1 c of water to boil on the stove, add quinoa once water is boiling and let stand. Once quinoa is complete, add dried basil and grapeseed oil. Mix and allow to cool. If you have time refrigerate for 20 minutes; if you are in a rush you can freeze for 10 minutes.

2. In a large bowl or dish mix cooled quinoa, spinach, cucumber, green onion, artichoke hearts, and sundried tomatoes. Top with feta cheese, black pepper and lemon juice.

3.  Dive in! This dish is a homerun in my tummy!

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