An Easy Way to Embrace the Mediterranean Diet
I don’t know about you, but I’m always on the lookout for a great salad recipe. One that’s delicious yet nutritious, filling without being heavy. Well, I think I found a good one!
This yummy spring salad has healthy fats and elements of the Mediterranean diet – vegetables, legumes and olive oil.
It’s filmed in my not-quite-finished new kitchen, but I really wanted to share this with you. I came across this salad recipe while reading the January/February 2018 issue of Hello Canada Magazine; it was an included feature from Chatelaine Magazine.
Mediterranean Quinoa Bowl Recipe – Serves 4
While I make the disclaimer that I am neither a great cook nor a food stylist, I feel that it is important to add variety to our diets and try new recipes. I loved this recipe, as it was incredibly simple to make and very tasty. I hope you try it, and I’d love to hear how yours turned out.
2/3 cup quinoa, rinsed
1 cup canned chickpeas, drained and rinsed
3 mini cucumbers, chopped
2 cups multicoloured tomatoes, quartered
1/4 red onion, finely chopped
2 tbsp cider vinegar
2 tbsp extra-virgin olive oil
2 tsp dried Greek oregano
1 avocado, sliced
2/3 cup feta, crumbled
8 Kalamata olives, pitted
1/2 cup prepared hummus or tzatziki
- Combine quinoa and 1 1/3 cups water in a medium saucepan and bring to a boil. Reduce to a simmer. Cover and cook until tender, about 15 min. Remove from heat and let stand 5 min. Fluff with a fork, then stir in chickpeas.
- Combine cucumbers, tomatoes, onion, vinegar, oil, oregano and salt in a bowl.
- Divide quinoa mixture among bowls, then top with cucumber salad, avocado, feta, olives and hummus and/or tzatziki. Drizzle with any leftover dressing.
To Your Infinite Beauty (And Health),
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