Dinner Time: Greek Quinoa Salad

With these "weekends on roids" that I have all through February, it's is crucial that I keep every off-day as clean and light as possible. Weekends are my biggest downfall, and when guests come in, it's even worse.

I only have two days to recover before my mom gets here so on Monday I made a huge batch of quinoa and grabbed as many veggies as I could.

Last night's dinner was so easy, so fresh, and so healthy that it might become a permanent Monday night meal.

 The Goods: 

2 cups of uncooked Quinoa 
1 beef tomato
1 pkg herbed goat cheese
1 chopped red pepper
1 chopped zucchini
1 can of black beans
lemon juice
olive oil
oregano, parsley, salt & pepper to taste


1. Cook quinoa and chill in the fridge for 1 hour
2. Chop veggies and combine with chilled quinoa - crumble cheese
3. Toss with lemon juice and olive oil and add herbs
4. Enjoy!

Tonight I used extra quinoa for a kale ceaser salad with avocado, crispy garbanzo beans and chopped almonds.

Tomorrow? Pizza.


  1. I am the same way!!!! I ruin it on the weekend.

  2. Mmmmm I would LOOVE this (minus the olives, can't handle the truth). Mmmmm. Now you have me craving quinoa for lunch!

  3. Delicious! I love a veggie-packed salad on quinoa, farro, or some other grain

  4. I made this quinoa salad a few weeks ago and had a little bit of it every day for lunch! So tasty!