I apologize for the long hiatus. Things have been crazy with work and relocating out of the city! But I promise, now that I have a bigger kitchen to cook in, there are much more recipes to come! I already have a list of recipes to make for the week, so they will be posted soon 🙂
For now, I have a recipe for a Greek inspired quinoa. If you haven’t heard of quinoa, you should go out and give it a try…now. It’s the only grain packed naturally with protein, and it’s delicious. Use it in place of rice or pasta in your favorite recipes! You can usually find it in the rice section or the international aisle.
For this salad side dish, another thing you could add that would be delicious is chopped up kalamata olives. Their salty flavor pairs perfectly with the feta cheese and adds a little something extra.
I added chickpeas for an extra protein kick for a full, balanced lunch. Feel free to leave them out if you just want to use this as a side dish!
Greek Quinoa Salad
1 c. dried quinoa, cooked according to package directions
1 c. of your favorite tomatoes, cut into 1/2″ chunks
1 c. English cucumber, cut into 1/2″ chunks
1 can chickpeas, rinsed and drained
1/4-1/3 c. chopped kalamata olives
1 lemon, juiced (about 1/4 cup)
2-3 tbsp. extra virgin olive oil
Pinch of dried oregano
1 tsp. salt
1/2 tsp. black pepper
Once quinoa is cooked, allow to cool while you prepare the veggies. The quinoa is cooked when it puffs up and is slightly passed al dente.
In a large mixing bowl, whisk together the lemon juice, olive oil, salt, pepper and oregano. If you’re using kalamata olives, put in a splash of the juice.
Add in all your veggies and chickpeas and stir to combine. Then add the quinoa. Mix well.
Top with feta cheese (however much you want) before serving.