Blame it on the Whole Foods salad bar, or the unseasonably Mediterranean-esque weather, or Anne over at Fannetastic Food’s recent mentions of grain salads and hummus. Whatever it was, I was inspired to go Greek for my lunches this week.
I’m starting a new job on a college campus soon and the cafeterias will be closed for a few weeks. I can’t wait to take a break from packing a lunch for a while, but until then, I’ve got to make it happen with easy dishes that will stick to the ol’ ribs.
I initially turned to Anne’s site because I figured she’d have a recipe for a Greek-quinoa-something, and I wasn’t disappointed.
Her post, Mediterranean Quinoa Salad Recipe & Vega Book Giveaway!, includes a recipe from Peggy Kotsopoulas’s book, Must Have Been Something I Ate, that I followed pretty closely, with just a few modifications in parentheses below…
- 2 cups cooked quinoa (I started with 1 cup dry and it yielded about 4 fluffy cups cooked)
- 1 cup tomatoes, halved (I sliced up cherry tomatoes)
- ½ cup cucumber, diced
- ½ cup black olives, pitted and chopped (Instead of committing to an entire jar of olives, I hit up the olive bar at Kroger for a few artichokes and sundried tomatoes along with my kalamata olives, and diced all.)
- ½ bell pepper, diced
- ¼ cup feta cheese, crumbled (I used Athenos' Mediterranean Herb flavor for a little extra dimension)
- 3 Tbsp. extra virgin olive oil (I went with 2 Tbsp. because I'm running low on the stuff)
- ½ tsp. sea salt
- Pinch fresh ground black pepper
- 1 tsp. dried oregano (omitted)
- Juice of ¼ lemon (I used half a small lemon)
- 2 cups precooked, pulled chicken breast
- baby spring mix and spinach greens
- Add all ingredients except chicken and greens to a bowl and mix well.
- Make a bed of greens on 4 large serving plates. Top greens with quinoa mixture and chicken.
This recipe turned out great. Definitely a keeper.
What is your favorite Mediterranean ingredient?
Feta cheese: yay or nay?