With having a teenage ballerina in the family, we’re regularly looking for high protein, whole food, tasty options for her to pack up and take with her to dance. One of our favorite staples is quinoa (made more affordable by purchasing in bulk at a discount grocer) often turned into a salad chuck full of nutrition. We’ve gotten creative and made several varieties and we thought we would share them here with you. Today’s salad is a refreshing, bright blend with hints of the mediterranean.
- 3 cups cooked quinoa, cold (about 1 cup uncooked)
- 8oz canned garbanzo beans, drained and rinsed (or cooked dried beans)
- 1 peeled and diced large cucumber
- 2 chopped green onion
- 1 medium tomato, chopped
- 1 bunch of parsley, chopped
- 2 cups fresh spinach, chopped
- 1 garlic clove, crushed and diced
- 2 tablespoons balsamic vinegar
- 3/4 C plain Greek yogurt
- salt and pepper to taste
Mix it all together and enjoy!
*Sorry, no picture, I’ll be sure to take one and add it the next time we make this!
If you appreciate this recipe, would you consider donating to Ophélia’s fundraiser campaign to help her get to summer intensives and to help support a school in India that is very close to Ophélia’s heart? Every little bit helps and gets her closer to reaching her goals. Thank you!
~Jessica