I’m always looking for healthy options for lunch that don’t make me feel like I’m being deprived of flavor and satisfaction. This easy quinoa salad puts a twist on the traditional Mediterranean style quinoa tomato and cucumber salad by replacing some traditional ingredients. It is a gluten free and plant based dish. Go easy on the quinoa and it could even be keto-friendly!

Green beans! I love them and can eat them all day long and the frozen bags of them taste just as good as fresh. These and  cherry tomatoes are the main vegetables in this dish. If you like both of these along with a clean lemon flavored dressing, then read on! 

Simple and natural ingredients like quinoa, green beans, cherry tomatoes, tossed with olive oil and lemon juice finished off with shaved parmesan and avocado on top is a beautiful combination of flavors that you’ll love. Add some chicken and you’ve got a hearty meal!

Here is the recipe for Easy Quinoa Salad

ps. if you like this recipe, visit my posts on Restaurant grade kale salad  and Pear, arugula and fennel salad.

Yield: Serves 4

Easy Quinoa Salad

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A delicious and healthy salad with some mediterranean flavors - quinoa, tomatoes, extra virgin olive oil, fresh lemon along with green beans, avocado and parmesan cheese. Fresh ingredients and good for us!

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• 2 cups cooked quinoa (cook time included in above time estimate)
• 1 lemon squeezed (about two tablespoons)
• 2 cups cooked green beans
• 2 cups small cherry tomatoes, whole
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp extra virgin olive oil
• 1 avocado
• 1/2 cup fresh parmesan or feta
• salt and pepper to taste
• optional: 1/4 cup chopped red onion

Instructions

1. Cook quinoa according to package directions
2. Add cooled quinoa, green beans, tomatoes and lemon (and onions and chicken if using). Mix well.
3. Drizzle olive oil over mixture
4. Add avocado and cheese
5. Salt & pepper to taste
6. Adjust with more lemon, salt as needed

Notes

I like to keep the cherry tomatoes whole so they don't make the salad soggy. When storing left overs, keep avocado and cheese separate from the rest of the ingredients. Add these ingredients right before serving.

Nutrition Information:

Yield:

4

Serving Size:

1.5 cups
Amount Per Serving: Calories: 344Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 17mgSodium: 960mgCarbohydrates: 35gFiber: 8gSugar: 6gProtein: 11g

chicken and onions not included in above

“Flavor your life with an Ounce of Salt.” A lifestyle blog by Jen Oliak.