Dinner – Mediterranean Quinoa Salad

The wife and I have been back on an eating healthy and exercise kick and have been getting some good results.  Diet and exercise don’t have to be a bad thing.  You can still have some pretty kick ass meals that taste good and don’t kill you on the calories.  The key is to have someone like the Mrs. to find great recipes, be willing to try them out, and cook them up.  She’s great and always manages to put a good meal out there.

Tonight we made a one we haven’t done in a while with the Mediterranean quinoa salad.  She found this one one of the blog she visits often, “Eat, Live, Run“.  Its a pretty easy, light, and fresh recipe.  You can find the original post and recipe here.

First up was to cook the quinoa.  IMG_3132Basically quinoa and water until the water is all gone.  Doesn’t look too appealing on it’s own, but that’s where the other stuff comes in.

While the quinoa was cooking we chopped up the vegetables.  We left out olives to save on some calories and they weren’t too terribly missed.  They do add some additional flavor, but I wouldn’t hesitate to make it again without them.  Add in all of the seasonings, olive oil, and lemon juice and your just about done.  To save some additional calories we cut back on the feta as well, but just a bit.  That stuff is tasty.

IMG_3131Finally, to finish off dinner we paired the quinoa salad with some grilled chicken and some fresh tomato slices.  Overall a very satisfying little dinner.  It was super fresh and makes a ton for leftovers.  I ate it over the next two days cold.  I actually prefer it cold, but you can eat it right after you make it.

Hopefully, this is the first of other dinner postings.  Some healthy…some not (bacon?).IMG_3133


Mediterranean Quinoa Salad


1 cup dry quinoa
2 cups water
2 cups sliced grape tomatoes
1 cucumber, peeled and chopped
1/2 cup sliced kalamata olives
3/4 cup feta cheese
1 1/2 T extra virgin olive oil
1/2 lemon, juiced
1 tsp dry oregano
1 tsp salt
1/4 tsp black pepper


Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl, combine the sliced tomatoes, olives and cucumber. Add quinoa and spices and mix well. Drizzle olive oil and lemon juice on top and add feta cheese.

Toss everything together. Serve immediately or store in the fridge until serving.


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