Mama Sana Life

I’m Julie. A 28 year old mama, daughter, sister, friend, and lover. Actor turned pre-Med and environmental science student. Big city dweller to small town settler. Certified personal trainer and group fitness instructor. “Mama sana” means “healthy mama”; Mama Sana Life is a healthy lifestyle blog for all mamas. It’s helpful, inspiring, and most of all, attainable. 

Mediterranean Quinoa Salad

As temperatures rise, I find myself craving lighter, more refreshing foods. Less soups, more salads, kinda deal. I want a plate of food that matches the vibrancy of the blooming world outside; a breath of fresh air for my palate. After all, it is SPRING! I love this time of year. Fresh fruits and vegetables abound, so I'm in foodie heaven right now! One of my favorite spring/summer dishes is my Mediterranean Quinoa Salad. It's a protein-packed dish (thanks to the quinoa) that is colorfully decorated with cherry tomatoes, red onion, kalamata olives, cucumbers, and feta, and MOST of all it's a breeze to make! I like that this is a versatile dish, in that, it can be served as a side, or as the main dish, say over a bed of spinach, or mixed greens.

Mediterranean Quinoa Salad

Ingredients
1 cup uncooked quinoa
2 cups water
1 1/2 tablespoon of olive oil
1/2 tablespoon of balsamic vinegar
1/3 cup cherry tomatoes, halved
1/4 cup of red onion, diced
1/3 cup of cucumber, cut in 1/4 inch slices and quartered
1/4 cup of pitted and sliced kalamata olives
1/2 tablespoon of oregano
salt and pepper, to taste
feta cheese, optional
pine nuts, optional

Directions

  1. Combine the quinoa and water. Bring to a boil, then lower to a simmer for 15 minutes. Remove from heat and let sit for 10 minutes. Let cool.
  2. Meanwhile, prep the veggies.
  3. Once the quinoa is cooled completely, combine with the tomatoes, onion, cucumber, and olives in a bowl.
  4. Drizzle with olive oil and vinegar. Season with oregano, salt and pepper.
  5. Top with feta and pine nuts, if you'd like!

Serves 4.

I opted for the dairy-free, nut-free option of the Mediterranean Quinoa Salad tonight, but I can assure you that it is delicious either way. I served it with lemon-dill salmon and sautéed greens.  Bon appétit! 

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