Browsing Tag

quinoa

    It’s Greek to Me

    August 31, 2017

    If you love a good greek greens salad (try saying that 5x fast!), you’re going to go ga-ga over this Greek Quinoa Salad. It’s the perfect,healthy side dish to any entree, but my favorite is an overdosed serving of this with marinated chicken*. Now, that’s a meal! Follow along with this simple recipe that will never get old. I should know…we have it, say 3-4x a month! Right Garin?? 😉

    *Bonus: I’ve got a really good recipe for that too – see below.

    Greek Quinoa Salad

    Yield: 8 servings (make up a batch on the weekend and eat it alll week long)

    Prep Time: 10 mins | Cook Time: 20 min | Total Time: 30 mins

    INGREDIENTS:

    • 1 cup quinoa
    • 1.5 cup vegetable broth (I use low-sodium)
    • 1 medium cucumber, peeled and diced
    • 8 oz. grape or cherry tomatoes, cut in half
    • 1 medium bell pepper, diced
    • 1 loose cup fresh parsley (I use 3 Tbl. dried)
    • 1 small red onion, diced (or powder if a certain someone won’t eat onions)
    • 1 cup kalamata olives, cut in half
    • 4 oz. feta, crumbled or cubed
    • 1/4 cup extra virgin olive oil
    • 1/4 cup red wine vinegar
    • 1/2 tsp dried oregano
    • 1 Tbl. fresh dill (I use 1 tsp dried)
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon pepper
    • 1 tsp honey
    • 1 tsp lemon juice

    DIRECTIONS:

    In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 min, or until the liquid is absorbed.

    Remove from heat and let rest for 5 minutes. Then fluff with fork.

    In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.

    In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine.

    Refrigerate for at least a half hour to allow flavors to combine.

     

    Bonus Chicken Marinade (a family favorite)

    Combine:

    1.5 cup vegetable oil
    3/4 cup soy sauce
    1/4 cup Worcestershire sauce
    2 cloves garlic
    2 tsp. salt
    1/2 cup wine vinegar
    1.5 Tbl. dried parsley
    2 Tbl. dry mustard
    1 Tbl. pepper
    1/3 cup lemon juice

    Put chicken into a freezer-lock bag, pour this on top and put in fridge for a few hours (ideal overnight).

  • Quinoa Fiesta Enchilada Bake

    Who doesn’t love enchiladas!? I mean honestly, we could eat Mexican food every. single. night. But we all know that’s probably not such a good idea for our cholesterol- ha! Our favorite cookbook has…

    July 21, 2017
  • Quinoa-Stuffed Peppers

    In case you missed it from our Insta stories, photos, Snapchats, etc., Laura and I are obsessed with the Skinnytaste cookbooks. Like…..it’s borderline unhealthy (ha!) how much we love it. Anytime I use another…

    April 6, 2017