THM RECIPE: Quinoa Salad (E)

Fantastic as an E side to grilled chicken or fish. To make this a full meal all you need to do is add diced chicken breast or salmon. Perfect to take to picnics and parties. You’ll have an option to stay on plan but everyone else will love it too.

Serving Size: Family-serve; Serves 6 to 8


– 3 cups quinoa (cooked and cooled)
– 2 diced tomatoes
– 1 diced cucumber
– 1/3 cup fresh, chopped parsley
– 2 minced garlic cloves
– Juice of 1 lemon
– 1 Tablespoon extra virgin olive oil
– 3/4 teaspoon Mineral Salt
– Sprinkle black pepper


1. Mix all the ingredients in a large bowl and chill for 1 hour so that flavors meld.


Quinoa cooks up quickly – 12 to 15 minutes. One cup dry yields about 3 cups cooked. For every cup of dry grain, you add 2 cups water or broth. Once it reaches the boil. Turn to low, put that lid on tight and allow to heat and fluff. It’s a good idea to make up larger batches … whatever you don’t use for a meal can be stored in the freezer in zippies in 3/4 cup servings for E needs.

The Quinoa Salad recipe and other delicious THM recipes can be found at

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