Greek Quinoa Salad with Zucchini, Fresh Mint and White Beans


A light, green leaf salad is not exactly what the doctor ordered on a day when comfort calls. Instead, I like to make a grain (or in this case, seed) the main attraction and add in cooked veggies and herbs. This recipe is a delicious and filling Greek quinoa salad that has the protein, fiber, and green goodness to get me through a day when I simply need more. Enjoy!

Glow in the Greek:

Quinoa: is a protein powerhouse (one cup has 9 grams), containing all  of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.

Greek Quinoa Salad

Serves 2


  • 1 cup dry quinoa, cooked according to package instructions
  • 1 large zucchini, sliced thin
  • 2 cloves of garlic, finely chopped
  • 2 scallions, thinly chopped
  • ½ cup cooked white beans
  • 2 tablespoons pine nuts
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Sea salt and black pepper to taste
  • 1 cup fresh mint leaves, roughly chopped or remaining whole if the leaves are small
  • 2 tablespoons extra-virgin olive oil


In a pan over medium heat, add 1 tablespoon of olive oil and zucchini slices. Cook until both sides are browned – about 3-5 minutes on each side. Add another tablespoon of oil and the garlic. Mix and cook for another 2 minutes. Next, add the cooked quinoa, chopped scallions, white beans, pine nuts, lemon juice and zest, salt and pepper. Stir until evenly combined and cook until completely warm. Add the mint leaves at the last minute, give the mixture a good stir, and then serve.


Enjoy with Greek yogurt on the side!

Bon Appetit!

xo Aylin



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