Sunday, April 19, 2015


Israeli salads are so refreshing, healthy, and best of all easy to make.
Traditionally the salad consists of red onions, tomatoes, cucumbers, peppers, and parsley combined together with a lemon and olive oil dressing. 
Delicious ingredients, but not very filling. To make it more of a substantial meal, I made a version with some quinoa and avocados. 

This is exactly the type of food that makes me feel energized after consumption.  Filled with raw veggies packed with nutrients, quinoa for protein, and lemon juice to detoxify, this recipe really nourishes your body. Plus it takes no time to make (less than 30 minutes).
Can we say clean eating at its best?



1 cup of quinoa, rinsed
1/3 cup of red onions, chopped small
1 large tomato, diced
1 cucumber, diced
1 red pepper, seeded and diced
1/2 cup of parsley, chopped small
1/4 cup of olive oil
1/3 cup of fresh squeezed lemon juice
1 garlic clove, chopped small
Sea salt and pepper to taste


In a small sauce pan, combine the rinsed quinoa with two cups of water, and bring to a boil on medium high heat.
Reduce and simmer for 20 minutes. Turn off the heat, cover, and let it stand for 5 minutes.
Fluff with a fork, and let it cool before using.
In the mean time, in a large bowl, put together all of the other ingredients, mix, and let them marinate until the quinoa is ready.
Once the quinoa has cooled, add it to the vegetable mixture, and mix until well combined.
Bon appetit!

This will make 4 servings


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