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  • Italian Quinoa Power Salad
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes
Italian Quinoa Power Salad

The crisp and refreshing flavors of chopped tomatoes, cucumbers, parsley and basil combine brilliantly with the rich nutty undertones of pine nuts to make this dish truly spectacular. 

Italian Quinoa Power Salad

Add in the creamy texture of perfectly cooked lentils with the incredible health benefits of quinoa and you have a dish that is fit for a king but brilliantly designed for any pregnant or nursing queen. Loaded with nutrients (see below), this salad is excellent for growing a baby, helping your body recover post delivery and supporting your milk supply. What's truly great is that momme meals Italian Quinoa Power Salad is even better the next day!

Trust me, once you try this spectacular combination of fresh summer garden vegetables, fragrant herbs and traditional Italian ingredients you will agree...it's amazing!


 Italian Quinoa Power Salad
Recipe Facts

 4 - 8oz servings

Prep Time
  15 min

Cook Time
  35 min

Total Time
50 min

Nutritional Benefits
  • Calcium
  • Fiber
  • Folate
  • Iron
  • Magnesium
  • Protein**
  • Vitamin A
  • Vitamin C
  • Vitamin K

Dietary Info





Quinoa and Lentil Mix
½ cup lentils
½ cup quinoa
2 cups purified water
1 bay leaf
1/8 teaspoon sea salt

2 cups Quinoa/Lentil mix
1 cup quartered cherry tomatoes
½ cup cucumber chopped
½ cup small fresh mozzarella balls quartered
6 oil cured black olives, pitted and minced
6 basil leaves chopped
3 tablespoons toasted pine nuts
2 tablespoons chopped curly leafed parsley
2 teaspoons olive oil
1/8 teaspoon sea salt

Place quinoa and lentils in a rice cooker with 2 cups of water, bay leaf and 1/8 teaspoon salt. Let cook for 25 minutes. Once cooked, remove the bay leaf and place the quinoa lentil mix in the fridge to cool. (For stovetop cooking, bring 2 1/2 cups water to a boil and add the lentils and quinoa. Reduce to a simmer and cover for 35 minutes or until the lentils are fully cooked.)

Place the pine nuts in a pan and cook on the stove over medium heat. Shake the pan every few minutes to until the nuts are slightly browned and an aroma begins to form.

Chop the vegetables, herbs, olives and mozzarella and place in a bowl. Add in the olive oil and sea salt. Toss to coat.

Italian Quinoa Power Salad

Mix in the chilled quinoa and lentil.

Let sit for 5 minutes and serve.

If you have any leftovers, cover and store them in the fridge. The salad will stay fresh for 3 days.

  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes

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