Olive and Pinenut Quinoa Salad | Connie Costello Health Coach

Olive and Pinenut Quinoa Salad

Olive and Pinenut Quinoa Salad

Pinenuts make this salad stand out with their crunchy yet smooth buttery texture and they are slightly sweet and delicious they contain tons of antioxidants and are a good source of magnesium. Both pinenuts and kalamata olives contain healthy monounsaturated fats providing us with hunger control and energy. Olives are also claimed to have anti-inflammatory benefits with a good amount of fiber that promote digestive health. Spinach contains a special nutrient called glycoglycerolipids that can help protect the lining of the digestive tract from damage.Quinoa is an ancient grain that offers a complete protein rarely found in the vegetarian/vegan world.



  • Serves 4
  • 1 cup quinoa, rinsed and soaked for 20 minutes
  • 2 cups water
  • ¼ cup pitted kalamata olives, chopped
  • ½ cup toasted pine nuts
  • 2 cups baby spinach
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
In a pot, combine quinoa and water. Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.

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