Mediterranean Quinoa Salad with Spiralized Veggies

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Mediterranean Quinoa Salad with Spiralized Veggies

Mediterranean Quinoa Salad with Spiralized Veggies

Congratulations to my friend Megan (aka The Detoxinista) whose second cookbook, No Excuses Detox, publishes today!

I had the pleasure of meeting Megan last year on a blogging trip and she’s absolutely one of the sweetest humans I’ve ever met. So kind, humble, and really passionate about helping people live their healthiest lives.

Today, I’m sharing a recipe straight from her new cookbook!

Mediterranean Quinoa Salad with Spiralized Veggies

What I love most about this recipe is that it a) saves well, b) is packed with protein, c) is easy to make and d) is versatile – you can pack it in a whole wheat pita or wrap and have it as a sandwich (maybe with a little hummus and avocado) or you can enjoy it just as is – like a salad!

The dressing is simple and fresh, made with lemon juice – and I personally love the veggies spiralized, instead of chopped. It gives it more flair – and texture! The fresh herbs and olives give it that Mediterranean taste, too.

If you’re looking for a new cookbook to try, there are a lot of basic, healthy recipes in Megan’s new book, No Excuses Detox!

Mediterranean Quinoa Salad with Spiralized Veggies

I hope everyone had a great long holiday weekend! I’m itching for a big trip somewhere. We’re looking at Bermuda and Hawaii – has anyone been?

We’re looking to go in May and worried that Bermuda will be too cold, but we’re SUCH clear-blue-water beach people (I blame it on living on the East coast and always traveling to the Caribbean) and the beaches in Hawaii just seem underwhelming. Is that crazy to think?!

HALP!

Watch our video to learn how to spiralize a bell pepper using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Watch our video to learn how to spiralize a cucumber using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Mediterranean Quinoa Salad with Spiralized Veggies

Prep Time25 mins
Total Time25 mins

Ingredients

  • 2 cups quinoa rinsed and drained
  • 4 cups water
  • ½ cup freshly squeezed lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 1 cup minced green onions white and green parts
  • ½ red onion Blade A, noodles trimmed
  • 1 cup loosely packed chopped fresh dill
  • 1 cup loosely packed chopped fresh flat-leaf parsley
  • 1 cucumber Blade A, noodles trimmed
  • 1 large red bell pepper Blade A, noodles trimmed
  • 10 to 15 olives chopped (such as Castelvetrano)

Instructions

  • In a saucepan, combine the quinoa and water and bring to a boil. Cover and lower the heat, cooking until the quinoa has absorbed all of the water, about 15 minutes. Fluff with a fork and allow to cool.
  • In a large bowl, whisk together the lemon juice, olive oil, salt, and a few grinds of pepper. Add the cooked quinoa and toss in the dressing to coat well. Add the green onion, red onion, dill, parsley, cucumber, bell pepper, and olives, and toss well to combine. Allow the mixture to marinate in the refrigerator for 1 hour before serving. This salad may be served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Per serving (1 out of 6) - calories: 333, fat: 15g, saturated fat: 2g, carbs: 45g, fiber: 5g, sugars: 2g, protein: 9g, sodium: 2777mg

Mediterranean Quinoa Salad with Spiralized Veggies

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12 comments

Anonymous says:
Is that sodium content correct?
Virginia says:
I was wondering the same thing. Why is the sodium count so high? I'm always trying to stay low sodium and low sugar.
Ali Maffucci says:
It's the olives !!
Anonymous says:
Oh, I should have thought of that. Thanks for the reply!
Ashley says:
We're going to Bermuda on our honeymoon in September!!! Trying to stay Zika-free and that was really the only option for what we wanted. I don't think it would be cold in May! It would probably be warm and not so humid!
Sharon says:
Trust me....go to Bermuda. Beautiful place...lots to see...great food and beautiful everything. You won't ever regret it. Hawaii is overhyped.
Caitlin says:
Bermuda is lovely. My husband and I have gone twice in September (Honeymoon and 5 year anniversary). There are some amazing resorts, but we did airbnb both times which allowed us to explore the island a lot more!
Christina says:
Like Ashley we're trying to stay Zika-free also, so Hawaii and Bermuda were our only options! We decided on Hawaii because we figured it will probably be a once in a lifetime trip due to the distance, and it's easier to do before we have kids! We're going at the beginning of May, and doing Kauai and Maui! We thought the same thing, that it seemed a little overhyped, but anyone we've talked to said its totally different once you're there, and that we definitely won't regret it! We're big clear blue water beach people too, but I'm hoping this won't disappoint. :)
Jill says:
Hi Ali! First want to tell you that I am a huge fan of spiralizing AND Inspiralized... I even taped your HSN appearance so that I could watch it from my exercise bike (for INSPIRATION)! I have one little comment-slash-request, and it is that it would be SO helpful if your recipes included pre-spiralized weights of the veggies and fruits you're using -- because weightwatcher points, and also number of servings, and/or serving sizes, are very much impacted by the amount of the ingredients used. I know that your first cookbook gave a listing of fruits and veggies with weight in grams. I went so far as to calculate small and large weights for items you listed only as medium, and made a laminated chart of those weights to hang inside one of my cabinets in the kitchen. But when a recipe says (for instance), "4 parsnips," (as in Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas), I have no idea if you are talking about medium or large parsnips, or (more helpful) the total weight of the parsnips that you used. Am I missing something here??? Thanks for listening!
Wow! This is a truly palatable and mouth-watering dish, Ali! Can I add a bit of lemon zest? :)
Lisa R says:
Is this a regular cucumber or an English cucumber? Does it matter? I know some of your other recipes specify an English cucumber so I was wondering.
Carly Glazer says:
Hi Lisa! Any cucumber will work! We always prefer English cucumber for spiralizing!

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