Tasty Tuesday: Quinoa Greek Salad

2013 is the Year of Quinoa. Celebrate with this delicious quinoa salad recipe!

If you read our blog yesterday, you know that quinoa a staple in my diet. And so, with 2013 being named Year of Quinoa, I thought I would share my favourite quinoa recipe with you: Quinoa Greek Salad! Best enjoyed as a side dish or on its own as a vegetarian meal, this salad is simple, good for you and, best of all, delicious!

Please find ingredients and directions below. Enjoy!

Salad Ingredients:

  • 1 cup uncooked quinoa
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes
  • 1/4 cup sweet onions
  • 1 cup diced peppers (colour of your choosing)
  • pitted olives
  • 200 grams feta cheese
  • 2.5 grams PGX* per individual serving

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Cook quinoa as directed on package. Let quinoa cool after it has been cooked.
  2. Dice cucumber, onion and peppers, and depending on size, halve cherry tomatoes. Mix into quinoa.
  3. Add pitted olives and crumbled feta cheese.
  4. Drizzle olive oil and white balsamic vingar over salad and sprinkle on dried basil, salt and pepper.
  5. Mix thoroughly.
  6. Optional: Taste and adjust ingredients according to your preference!
  7. Dish out servings and add 2.5 grams (*1 stick of PGX Daily Granules) of PGX to each individual serving. Be sure to drink an extra glass of water after you’re done enjoying your salad!


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Try something new for dinner tonight!

Here?s a new idea to impress your family or dinner guests tonight.  Try my delicious Pork Tenderloin with Ziti from my book The Vice Busting Diet.The long list of ingredients may look complicated, but it?s very simple to make! Pork Tenderloin with Ziti (Serves two)

  • 8 ounces pork tenderloin
  • ? cup fat-free Italian dressing
  • ? cup fat-free mayonnaise
  • ? cup fat-free sour cream
  • 2 tablespoons chopped fresh dill
  • ? cup chopped scallions
  • ? cup roasted red peppers
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sweet relish
  • 10 ounces cooked ziti

Marinate the pork in the dressing for 30 minutes. Combine the mayonnaise, sour cream, dill, scallions, peppers, mustard, and relish, and mix gently with the pasta. Slice the pork into medallions and charbroil until done to taste. Serve with the cooked ziti. Serve hot.

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