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Greek Quinoa Salad

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Greek Quinoa Salad

I have to admit that I have had a hard time getting on the quinoa bandwagon.  I think the issue was that I was eating it plain and only seasoned with salt and pepper…boring, bland, blah!  I’ve recently come to the realization that quinoa is much better when you incorporate it with lots of fresh, flavorful ingredients.

With all the recent reports about the high amounts of arsenic in rice, I’ve been attempting to keep our family’s rice intake to a minimum.  Quinoa is certainly a great substitute because it is a great source of protein, iron, and fiber.  Quinoa is also a great sub for pasta as well.

I was originally planning on making a greek orzo salad to go along with Giada’s Tzatziki Salmon recipe last night.  I realized that I had no orzo in the pantry and thought it would the perfect opportunity to sub in some quinoa.  I found a Bobby Flay recipe for Greek Quinoa Salad and adjusted it a bit to my preferences.  I was so pleased with the results!  I think this greek quinoa salad will definitely be making it’s way into our side dish rotation.  I’m so psyched to finally say bring on the quinoa!

Greek Quinoa Salad

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Greek Quinoa Salad
Author: 
Recipe type: salad
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Skip the rice or pasta and try quinoa for a healthy, but delicious substitute!
Ingredients
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 clove garlic, pressed
  • Kosher salt and freshly ground black pepper (to taste)
  • ¼ cup extra-virgin olive oil
  • 1 cup quinoa, rinsed and cooked according to the package
  • ½ hothouse cucumber, peeled and diced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup kalamata olives, cut in half or kept whole (whatever is your preference)
  • ½ cup crumbled feta (or use more or less based on your preference)
  • 2 green onions (green parts only), sliced
  • 2 tablespoons chopped parsley
Instructions
  1. Cook the quinoa according to the package's directions. Once cooked, place quinoa in a medium-sized serving bowl and allow to cool.
  2. Meanwhile, start to make the Greek dressing. In a small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, garlic, salt, and pepper. Slowly add in the olive oil and whisk together at the same time so that it emulsifies.
  3. Add the dressing to the cooled quinoa and mix until incorporated. Add in the cucumber, tomatoes, olives, feta, green onions, and parsley and continue to stir until all the ingredients are evenly distributed. Cover with plastic wrap and store in the refrigerator for at least one hour before serving

 

Source: Adapated from Bobby Flay

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Strawberry and Mixed Greens Salad

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Strawberry Poppy Seed Salad Spread
One of my favorite summer salads is the strawberry and mixed greens salad with poppy seed dressing. Whether the greens are spinach, romaine lettuce or mixed greens, I love it just the same.  For my family reunion lunch we threw, we served mixed green and strawberries salad with poppy seed dressing and the option of adding sliced grilled chicken and crumbled blue cheese to the salad.

A few days before the party, we made a double batch of the poppy seed dressing in mason jars and stored them in the refrigerator.  We also marinated boneless, skinless chicken breast two days before the party and let them marinate in the refrigerator overnight.  On the day before the party my mom grilled the marinated chicken and sliced and arranged it on a platter , covered it with plastic wrap ,and stored it in the fridge for the next day.

On the morning of the party, we cleaned and sliced the strawberries and prepared the mixed greens.  Right before we ate, we put all the ingredients of the salad together with the dressing and candied almonds.  We put out the grilled chicken and drizzled it with some poppy seed dressing to keep the chicken moist on the platter.   We also put a bowl of blue cheese crumbles out for people to add to their salads.   Everyone could plate their own salad and top with the grilled chicken and blue cheese crumbles.   The salad was a big hit and the perfect addition to lunch after a very competitive game of wiffle ball. Mixed Green, Strawberries, Grilled Chicken and Poppy Seed Dressing

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Mixed Greens, Strawberries, Grilled Chicken and Poppy Seed Dressing
Author: 
Recipe type: Salad
 
Ingredients
  • For Poppy Seed Dressing:
  • ⅓ cup apple cider vinegar
  • ½ cup & 1 tablespoon sugar
  • 1½ teaspoons poppy seeds
  • 1 teaspoon dry mustard
  • ½ cup olive oil
  • ½ teaspoon fresh ground black pepper
  • For Salad:
  • Mixed Greens, cleaned
  • Strawberries, cleaned, hulled, and sliced
  • Sliced candied almonds
  • Blue Cheese Crumbles
  • For Grilled Chicken:
  • Boneless Skinless Chicken Breast
  • Olive oil
  • Lemon Juice
  • Salt
  • Pepper
Instructions
  1. For Dressing: Place all ingredients in a mason jar, close with lid and shake.
  2. For Grilled Chicken: Marinate chicken in a large storage bag with olive oil, lemon juice, salt and pepper overnight. Grill chicken to inside temperature reads to at least 160 degrees. Slice chicken for salad.
  3. For Salad: Mix together mixed greens, sliced strawberries, sliced candied almonds, grilled chicken, and blue cheese crumbles in a large bowl. Add poppy seed dressing to you liking.

 

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