I know we are a month and a half into the new year and this may be a little late to make resolutions. Oh well, better late than never!! While I can’t promise the soup and salad phase will last forever, I can definitely make sure the healthy eating phase stays, right? Right?

Anyway, let’s get to this recipe. Last weekend at a friends place, my husband discovered quinoa all over again!! No, don’t get me wrong, I make a lot of it. He just assumed and believed with a lot of determination that he does not like quinoa. Clearly I was taken by surprise when he ate the salad and told me it tasted great. I initially though he was being his polite self but soon realized that he truly did like it. So that is where I got my idea for this salad.

Spinach leaves – a handful
1 cup cooked Quinoa
1 cucumber chopped
1 tomato chopped
1 roasted red pepper chopped
1 cup chickpeas cooked
A few kalamata olives halved and pitted
Feta cheese – 1/4 cup
Mint – 2 tbsp
Parsley- 2 tbsp
Avocado – 1 chopped

For the dressing
Mint – 1 tbsp
Parsley – 1 tbsp
Dijon mustard- 1 tbsp
Lemon juice – 2 tbsp
Olive oil – 1/2 cup
Italian spices- 1 tsp
Salt and pepper as per taste

Chop and mix all ingredients for the salad. Add everything for the dressing in a bottle and shake it up until the olive oil blends with the herbs. Pour over salad, mix and enjoy! Tastes event better the next day.

Variations –
1. Quinoa can be replaced by bulgur wheat or barley and that would taste great as well.
2. Use greens of your choice if you don’t have spinach.