Friday, September 20, 2013

Recipe - Healthy Greek Quinoa Salad

My family and I have been on a quinoa kick lately.  We've been trying quite a few variations on healthy quinoa salads.  Today's variation is Greek themed.  Note that I don't have exact measurements as I just "chop and drop" as I go...that's the kind of cook that I am - Sorry!  

In any case, I added about 3 cups of cooked quinoa (1 cup quinoa cooked in 2 cups low sodium veg stock) to chopped red onion, chopped cucumber, chopped artichoke hearts, chopped baby spinach, rough chopped olives, marinated feta (from the Whole Foods olive bar), and chopped fresh mint.  I combined all of this (along with some salt and pepper to taste) and added a homemade Greek vinaigrette (from the Food Network, Ina Garten recipe:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. 

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This salad was delicious, very filling, but not too heavy that you felt sick after eating it.  I may try to add some garbanzo beans the next time that I make this.  This salad can be eaten as a side dish or as part of a main entree with a lean protein.  Give this one a won't be sorry!