Greek Quinoa Salad with Lemon Herb Vinaigrette
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Greek Quinoa Salad with Lemon Herb Vinaigrette
June 27, 2024 | Healthy Recipes, Nourishing Lunches, Power Bowls, Satisfying SaladA vibrant, refreshing meal perfect for any summer adventure.
Hello Stability Nutrition Friends,
Happy Thursday!
Summer is the perfect time to enjoy the great outdoors with picnics, beach days, and backyard barbecues. To complement these sunny activities, I'm excited to share a recipe that's as vibrant and refreshing as the season itself: my new Greek Quinoa Salad with Lemon Herb Vinaigrette. This delicious dish combines crisp, nutrient-rich veggies with quinoa and a zippy lemon dressing for a balanced, flavorful meal. It's light, satisfying, and easy to pack for any adventure!
One of the best things about this salad is its versatility. You can enjoy it on its own, or add the protein of your choice for a more substantial meal. Options like chickpeas, baked tofu, grilled shrimp, fish and chicken all pair beautifully with the fresh, zesty flavors of this salad. Whether you're looking for a plant-based option or something with a little more protein, this salad is sure to meet your needs and add a vibrant touch to your summer meal.
Why You'll Love This Salad
Nutrient Dense: Every ingredient in this salad has been carefully selected for its nutritional power. From the fresh vegetables to the protein packed quinoa, this meal is designed to give your body everything it needs to thrive.
High in Fiber: The combination of vegetables and quinoa provides an excellent source of fiber. This aids digestion, promotes intestinal health, and helps regulate blood sugar levels. The high fiber content keeps you feeling full and satisfied longer, making it a great option for maintaining a healthy weight and supporting overall wellness.
Perfect for Picnics and Beach Days: This salad is perfect for a picnic in the park or a day at the beach. Its light, crisp ingredients hold up well in warm weather, and it's easy to transport in a cooler or insulated bag.
Great for Meal Prep: This salad is perfect for meal prep! Prepare a batch ahead of time and enjoy a healthy, delicious meal throughout the week. Portion the salad into individual containers, with the dressing on the side, for easy grab and go meals. The salad will last for about 5 days in the refrigerator.
Vegan Greek Quinoa Salad with Lemon Herb Vinaigrette
A vibrant, refreshing meal perfect for any summer adventure.
Author: Elisa | Stability Nutrition
Yield: 4 large dinner servings (approx. 2 cups each), or 8 smaller salads (about 1 cup each)
Ingredients:
For the Salad:
1/2 cup quinoa, rinsed
3/4 cup water
1/8 tsp sea salt
1 large English cucumber, peeled and diced
2 cups cherry tomatoes, halved, or 2 cups chopped fresh tomatoes
1 red bell pepper, diced
1 orange bell pepper, diced
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved (omit or lower the amount if you're on limited healthy fat macros)
1/2 cup fresh parsley, chopped fine
1/4 cup fresh basil, chopped fine
The zest from one lemon (optional, but highly recommended)
1 tablespoon capers, drained (optional)
For the Lemon Herb Vinaigrette:
1/4 cup fresh squeezed lemon juice
1 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon fresh thyme leaves, or 1 tsp dried thyme leaves
2 teaspoons stone ground whole grain mustard
1/4 teaspoon sea salt
Fresh ground black pepper to taste
Instructions:
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, water and sea salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and leave the lid on. Let sit for 5 minutes, then remove the lid, fluff with a fork and let cool.
Make the Salad: In a large bowl, combine the diced cucumber, cherry tomatoes, red and yellow bell peppers, red onion, Kalamata olives, parsley, basil, lemon zest and capers (if using). Set aside.
Make the Dressing: In a small, separate bowl, whisk together the lemon juice, apple cider vinegar, olive oil, thyme, mustard, salt, and black pepper until well combined. Set aside.
Add the cooled quinoa to the bowl with the vegetables. Pour the dressing over the salad and toss well to combine.
Serve immediately, or refrigerate for an hour to let the flavors meld.
Enjoy!
Notes for Optional Protein Additions:
Grilled Chicken: Season chicken breasts with your favorite herbs and spices, then grill until cooked through.
Grilled Shrimp: Marinate shrimp in a mix of olive oil, garlic, and lemon juice, then grill until pink and slightly charred.
Grilled Fish: Season fish fillets with salt, pepper, and lemon, then grill until flaky and cooked through.
Chickpeas: Drain and rinse a can of chickpeas. Toss with a bit of lemon juice, olive oil, salt, pepper, and your favorite herbs.
Tofu: Press and drain a block of extra-firm tofu. Cut into cubes and marinate in a mix of lemon juice, olive oil, garlic, and your favorite herbs. Bake at 400°F for 25-30 minutes, or until golden and crispy.
Notes for Nutrition Per Serving:
For 1 larger serving: 2 veggies, 2 fats, 1/2 carb
Approximately: 268 Calories, 20g carbs, 20 g fat, 3.8 g protein
For 1 smaller serving: 1 veg, 1 fat, 1/4 carb
Approximately: 134 Calories, 10 carbs, 10 g fat, 1.8 g protein
I hope you enjoy this easy, healthy meal as much as I do! Tag us on your next picnic or outdoor adventure using the hashtag #stabilitynutrition.
For more delicious recipes and wellness tips, be sure to Subscribe to our newsletter and follow @stabilitynutrition on Instagram. I can't wait to see what you create!
Reach Out for Support
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I'm looking forward to hearing from you and starting this healthy journey together!
In good health and happiness,
Elisa