Greek Quinoa Salad

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I love making meals that I know are going to last for longer than just that 1 meal. If I know that I will have leftovers… and good leftovers, I am in! This is one of those meals you cook and then you have lunch for the next few days… this is especially good for healthy lunches for your work week!

Quinoa (“Keen-wah”)… a great alternative for rice in any dish. It has more protein and fiber than rice and it’s kind of fun because it’s different.

Did you know that you can cook it in a rice cooker and it turns out PERFECT! One of the turn offs for me with this stuff is that I could never cook it just right… Rice cooker has solved that problem and now we have perfect quinoa every time!

Throw 2 cups chicken broth and 1 cup quinoa in the rice cooker.  Then mix in 1 tsp basil and 1 tsp oregano.  Mix up, put the lid on, and start rice cooker.

**If you don’t have a rice cooker, follow instructions on the bag to prepare replacing water with chicken broth and adding the seasonings.

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Now start chopping:

1 cucumber, half red onion, and 1/2 C. fresh parsley (tomatoes would be good in this too if you love them)

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Throw in a bowl your chopped items with 1/2 C. feta cheese, and about 1/2 C. olives… (halved and pitted Kalamata olives are the best in this… but I used regular ones this time and it was still so good)

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Now the put the bowl in the fridge to cool.  This is a great cucumber salad alone with the dressing too if you want 😉

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Now we make the dressing:

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Ok… so fresh lemons and fresh garlic are ideal… but here I am with no fresh garlic and no fresh lemons…. so this will have to do… but if you have it fresh.. use it! 🙂

1/2 C. olive oil

1/4 C. lemon juice

1 tbsp. red wine vinegar

2 garlic cloves minced

1/2 tsp. salt

1/4 tsp. black pepper

Throw it all in a jar and shake up.  Place that in the fridge.

 

Grill up some chicken with simple spices such as salt, pepper, and garlic powder.

(Here you can use the warm quinoa and warm chicken with the cool cucumber salad and dressing as a meal right now… then mix what’s left together and cool in fridge for the next day )

Cool quinoa and diced chicken to room temp and toss in with cucumber salad and dressing.  Refrigerate ~ 2 hours

Enjoy!

 

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Here’s the recipe:

Greek Quinoa Salad

Recipe by Making Health Tangible

2 grilled chicken breasts, diced (seasoned with salt,  pepper, and garlic powder)

Quinoa:

2 C. chicken broth

1 C. quinoa

1/2 tsp. oregano

1 tsp. dry basil leaves

Mix together in rice cooker and start, or follow instructions on quinoa package for preparing replacing water for chicken broth and adding oregano and basil

Salad:

1 diced cucumber

1/2 diced red onion

1/2 C. olives (kalamata is ideal… pitted and halved)

1/2 C. feta cheese

1/2 C. chopped parsley

Chop up and throw in bowl together, cool.

Dressing:

1/2 C. olive oil

1/4 C. lemon juice

1 tbsp. red wine vinegar

2 garlic cloves minced

1/2 tsp. salt

1/4 tsp. black pepper

Place all items in a jar, shake, and cool.

Can serve the warm chicken and quinoa warm and have the cool cucumber salad as a side. Add dressing to cucumber salad to taste.  Can also add dressing to quinoa if desired

Mix cooled diced chicken, cucumber salad, cooled quinoa, and dressing together and chill x 2 hours.

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