Why This Recipe Works for You

This Mediterranean quinoa salad is perfect for those with high AMY1 expression, providing complex carbohydrates for sustained energy. Rich in omega-3 fatty acids from olive oil and dairy-free for those with lactose sensitivity.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water until water runs clear.
2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes.
3. Remove from heat and let stand 5 minutes. Fluff with a fork and let cool completely.
4. In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, olives, parsley, and mint.
5. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
6. Pour dressing over quinoa mixture and toss to combine.
7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
8. Serve chilled or at room temperature.

Nutritional Benefits

• Quinoa: Complete protein and complex carbohydrates
• Olive Oil: Rich in omega-3 fatty acids and antioxidants
• Vegetables: High in vitamins, minerals, and fiber
• Herbs: Anti-inflammatory properties