Don’t hate me, I am one of those lucky people that loses weight easily. So skinny salads are not for me. I need nutrient-dense meals that contain healthy calories. This is why this simple spinach quinoa salad, packed with Mediterranean goodness including lemon, sun-dried tomatoes and toasted almonds gives me the energy and taste that does me good. It’s vegan and gluten free, too, so it’s a great potluck option, as well as the perfect lunch-box staple that gets me from one yoga class to the next.

Time : 30min

Cuisine : Mediterranean

Serves : 4

Moderate carb: 20-50 grams per day


  1. 1½ cups uncooked quinoa
  2. 3 cups vegetable broth
  3. 1 head of broccoli, chopped
  4. ½ cup chopped sundried tomatoes
  5. ½ cup Kalamata olives, pitted
  6. ¾ cup red onion, finely chopped
  7. ¼ cup toasted pine nuts


  1. 1 clove garlic, minced
  2. 2 tbsp olive oil
  3. ¼ cup freshly squeezed lemon juice
  4. 2 tbsp fresh oregano, chopped
  5. 2 tbsp fresh basil, chopped
  6. Seasoning


  • Rinse the quinoa before adding to the broth. Bring to a boil and simmer for approximately 15 minutes.
  • Remove the saucepan from the heat and let the mixture stand, covered, for five minutes. Fluff the quinoa with a fork and set aside.
  • Steam the broccoli until tender. Transfer the broccoli to a colander and rinse under ice-cold water to stop the cooking process. Drain and set aside.
  • In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, broccoli, sun dried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.

Top 5 Reasons To Practice Kundalini Yoga… By Hayley Cutler. Read more here…

quinoaI’ve been teaching Kundalini Yoga for seven years and I promise you, it’s like no other system you’ve ever experienced. Beyond the ‘stretchy-wetchy’ approaches that are part of today’s mainstream practices, Kundalini unveils an experience beyond the limits of time and space.


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