Mediterranean Quinoa Salad

CIMG0023Quinoa and chard is the perfect combination for a light and nutrient packed dish.  Quinoa is a great source of  protein.  It also grows in really dry areas – it can go three months without water, which means it is great at conserving its water.  And if you believe we are what we eat, then quinoa is perfect for those hot summer days when we need the extra water.

Chard is one of those leafy greens I’m always talking about – full of nutrients and life giving energy.

6 leaves chard, finely chopped
1 1/2 cups kalamata olives
3 tb olive oil
1 1/2 cups quinoa, rinsed
3 cups water
feta cheese (optional)

1. To cook quinoa, bring water to a boil and add quinoa.  Cook with lid on until water is gone.
2. Toss together chard, olives, olive oil, and quinoa.  Serve as is or let cool in refrigerator for a few hours.

2 thoughts on “Mediterranean Quinoa Salad

  1. I use cooked quoina, coconut, blackberries, rice, oatmilk, or coconutmilk mixed together for breakfast! During the cold months I warm the liquid, during the summer, I have it cold or room temperature. You can also use any fruit in season. Some sweet peaches would be great to add.


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