Jump to recipe✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
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Quinoa + Olive Herbed Salad ðŸ‹ðŸŒ±
A QUICK herbed quinoa salad that’s ultra-satisfying and super fresh tasting thanks to the healthy fat from the olives & the flavor from all of the fresh herbs.
This is a great side dish for summertime potlucks and BBQ’S but also EXCELLENT for meal prep because it stays great in the fridge for up to four days.
Do you use fresh herbs throughout the summer? I sure do! I planted a massive herb garden this year, and it has treated us very well, in fact I’m planning to freeze a bunch very soon. Fresh herbs add such brightness to our meals, both visually and flavor-wise.
Using fresh herbs provides flavor and expands your taste preferences without adding extra calories, salt, sugar, or fat.
They can be used in endless ways in the kitchen. You may just need some inspiration and a little imagination! Herbs and spices can be added during the cooking process or used as a garnish to add visual appeal and added flavor to a meal. In addition, many can be used in recipes that require no cooking at all.
The thing many don’t realize is that fresh herbs are really good for us too!
While using fresh herbs has an added visual appeal, studies show that herbs can contain many health benefits also. Just be sure to use them promptly. Most fresh herbs will keep for about a week or two when stored in the refrigerator, while dried herbs may last around 1-3 years, and ground spices about 2-3 years. It’s important to use herbs and spices within this time frame to maximize their nutritional benefits.
Read more about the nutritional benefits of fresh herbs here.
This is all convincing enough for me to include them daily, especially since we can grow herbs at home (even on a windowsill) quite easily and affordably.
What about Quinoa?
✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!
🔥 Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
👨ðŸ¾â€ðŸ³ Serve it as a side dish or in salads!
REFERENCE:
4 servings
Ingredients:
- 2 cups cooked quinoa
- a large bunch of fresh curly parsley, finely chopped
- a bunch of fresh cilantro leaves, finely chopped
- a bunch of fresh mint leaves, finely chopped
- 1 cup pitted green olives, chopped
- 1/2 cup freshly shaved parmesan cheese
- 4 green onions, finely sliced
- 1 fresh large lemon, zest, and juice
- 2 Tbsps extra virgin olive oil
- sea salt and ground black pepper, to taste
Instructions:
In a large serving bowl add your cooked quinoa, and allow to cool completely.
Chop all of your olives and herbs and add them to the bowl with the quinoa.
Stir in the parmesan, green onions, lemon zest, lemon juice, and olive oil.
Taste then season with sea salt and black pepper to your preferences.
This salad stores well when refrigerated in a sealed container for up to 4 days.
Enjoy!
💚Rachel
Ingredients
- 2 cups cooked quinoa
- a large bunch of fresh curly parsley, finely chopped
- a bunch of fresh cilantro leaves, finely chopped
- a bunch of fresh mint leaves, finely chopped
- 1 cup pitted green olives, chopped
- 1/2 cup freshly shaved parmesan cheese
- 4 green onions, finely sliced
- 1 fresh large lemon, zest, and juice
- 2 Tbsps extra virgin olive oil
- sea salt and ground black pepper, to taste
Instructions
- In a large serving bowl add your cooked quinoa, and allow to cool completely.
- Chop all of your olives and herbs and add them to the bowl with the quinoa.
- Stir in the parmesan, green onions, lemon zest, lemon juice, and olive oil.
- Taste then season with sea salt and black pepper to your preferences.
- This salad stores well when refrigerated in a sealed container for up to 4 days.
- Enjoy!
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