Mediterranean Quinoa Salad

This is a fantastic make ahead lunch or side dish!

Ingredients:

3 Cups cooked quinoa

1 Cup quartered cherry tomatoes

1 Cucumbers, diced

1/2 Cup halved pitted kalamata olives

1 Can of organic BPA-free chickpeas

1/2 Cup of chopped fresh herbs such as mint, parsley, and basil

1/4 Cup fresh lemon juice

1/3 Cup olive oil

1 Clove of garlic

Sprinkle of salt and pepper

Optional: 1/4 cup of dairy free feta OR organic sheep and goats milk feta (easier to digest than cow’s milk)

Want to customize it? Add avocado before serving for an extra healthy fat. Add a bunch of chopped curly kale (massage in a bowl with a squeeze of lemon juice and a pinch of sea salt to soften it first!) for a veggie boost!

Add all ingredients in a bowl and stir. Store in the refrigerator for 3-5 days. Enjoy!

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For recipes and more, find me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Strawberry Balsamic Dressing

For the salad:

4 cups of washed organic Frisée lettuce (spinach, mesclun, any other salad green will work!)

3/4 cup sliced organic strawberries

1 avocado, sliced

1/4 cup of pumpkin seeds (or pistachios)

Hemp Hearts

For the dressing:

1 cup organic strawberries

1/4 cup balsamic vinegar

1 Tbsp shallot

1 teaspoon honey

1 teaspoon dried Italian herbs

1 teaspoon Dijon mustard

1/2 teaspoon poppy seeds (if you don’t have poppy seeds, sprinkle some chia seeds on the salad right before eating, otherwise they’ll hydrate and get jelly)

Directions:

1. Toast the pumpkin seeds on the stove with a little bit of avocado oil and sea salt. I do this in a small frying pan on medium heat.

2. Blend all of the dressing ingredients together and then stir in the poppy seeds.

3. Add salad ingredients to a bowl. Top with toasted seeds, dressing, and Hemp Hearts!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda