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Healthy Mediterranean Quinoa Salad

Origin: Peru and Greece


- 1 cup of quinoa

- red and yellow pepper

- 1 Tomato or 4 cherry tomatoes

- 1/3 Carrot

- 3 Asparagus

- Handful of little gem lettuce

- Optional: feta cheese


- Cook quinoa like rice, place in boiling water until chewy

- Remove and chill

- Blanch asparagus in boiling water (careful not to overcook)

- Cool the asparagus with ice water, then chop them

- Dice red and yellow pepper, carrot

- Cut the tomato

- Mix everything together with sauce

- Optional: Top with feta cheese

For the Mustard vinaigrette (all quantities depending on your taste preferences):

- in a separate bowl, add a pinch of salt, pepper and some sugar (depending on your preferences)

- add about 1/2 to 1 teaspoon of dijon mustard

- add the juice from half of your lime

- finish with adding vinegar (balsamic, white wine etc.) to the mixture

- mix and adjust seasoning



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