Mediterranean Quinoa Salad

Serves 8

Recipe Level: Easy

This is a super simple and refreshing side dish, especially in the Spring and Summer months. I make this to accompany almost any Mediterranean style dish we are having. For those of you that haven't tried quinoa before, give it a go. It is actually a seed vs. a traditional grain so it has great texture and is high in protein.

Quinoa - 1 cup uncooked (any color)
Chicken Stock - 1 cup
Water - 1 cup
Lemon - 2 whole lemons
Extra Virgin Olive Oil - 3 T
Mint - 2 T chopped
Cilantro - 2 T chopped
Cucumber - 1 medium
Tomato - 1 medium
Green Onion - 3 small
Feta Cheese - 1/2 cup
Salt & Pepper - to taste

1. Follow the cooking instructions on your quinoa. The ratio is 2 parts liquid to 1 part quinoa. I use half water and half chicken stock. Mix quinoa, chicken stock and water in a saucepan with a lid. Bring to boil, then reduce and let simmer with the lid on for 15 minutes.

2. While the quinoa is cooking, chop vegetables and herbs. For the tomato, cucumber and green onions, you will want no larger than half inch pieces. Remove the herbs from their stems and do a rough chop through them so there aren't any whole leaves. Add all the chopped herbs and veggies to a large bowl.

3. Zest one lemon and add the zest and juice from both lemons along with the olive oil to the quinoa after it is done cooking but while it is still warm and can absorb the flavors.

4. Let the quinoa cool for 15-20 minutes then add to the bowl with the chopped veggies. Add in feta cheese. Toss all ingredients together and add salt and pepper to taste. Then refrigerate for at least 30 minutes before serving.

Nutrition Information per serving from Myfitnesspal.com
Mediterranean Quinoa Salad - 171 calories, 8g. fat, 20g. carbs, 5g protein.

Welcome to my Blog

Let me introduce myself. I am 30 years old and live with my boyfriend Josh and our black lab Moose. They are the two loves of my life and my best friends. I have battled with weight all my life.  I’ve been called many things in my life from thick, to big boned, overweight, chubby, out-of-shape, buxom, full-figured and just plain fat. I have never thought of myself as obese until relatively recently though. A couple of months ago I was dreading an upcoming doctor appointment because I knew that meant I had to be weighed. I hadn’t weighed myself in months and knew I had gained weight because my clothes were not fitting quite the same. I hate that moment when you step on the scale at the doctor.  I want to say “Wait, can I take off my purse, and shoes, and sweater and”...and anything that might save a pound or two. So that experience along with many others has landed me here.

I’m not just trying to lose weight, but rather make decisions that will be better for me in the long run.  I don’t mean for this to sound so glum, but I think it is important to be honest about the way I feel about my weight, food and exercise because I think many people feel the same way. I am writing this as much as support and motivation for myself as I am for anyone else. I hope that this blog will help to hold me accountable for the decisions I make. So since that appointment a few months ago, I have tried to be aware of the things going in my mouth. I don’t consider myself on a diet because that implies that this is only temporary and I want to make life changes that will stick. Since that appointment I have lost 22 pounds and still have about 60 to go to reach my ultimate goal. Hopefully my recipes and experience can be of help to others on the same journey.

The idea behind this blog is for the recipes to be as inclusive as possible. I don’t do anything too complicated so all skill levels should be able to handle most recipes but have included a measure of difficulty for beginners that aren’t as comfortable in the kitchen. I also try to create recipes for all types of dietary restrictions, so some will be gluten free, vegetarian or vegan, paleo, etc. The main idea is to eat more natural and wholesome foods and cut out the processed foods when possible.