I love Greek Food!
Olives, cucumbers, tomatoes, feta...a little tang, a little spice, a little creamy from the olive oil or yogurt...it's just delightful!
On one particularly sunny day, I made this Greek Quinoa Salad. It was light, refreshing...and very Greek!
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| Oh look- its our Uncorked wine glass in the background! Uncorked is an event supporting our local symphony and opera. The Hubs and I attended Uncorked last year. Mason and I used to go to the opera, so it was a nice way to remember and honor her. |
I found this recipe on Pinterest. I love all of the fresh herbs and produce in this dish. It would be perfect on a hot day!
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| Lemons! |
So here is what you need:
1 cup uncooked quinoa
1 cup diced tomatoes (I used halved cherry tomatoes)
1 cup diced cucumber (peeled and seeded)
1 cup crumbled feta cheese
1/2 cup sliced kalamata olives
1/4 cup diced red onion
1 tsp fresh chopped mint
1 tsp fresh chopped parsley
1 tsp fresh dill
juice of 2 lemons (3-4 Tbsp)
2 Tbsp extra-virgin olive oil
coarse salt and fresh black pepper to taste
*I added cooked shrimp to mine to increase the protein.
What you need to do:
Cook the quinoa according to package directions. Allow to cool.
Mix everything together in a large bowl. Cover and refrigerate up to 24 hours for flavors to mesh.
That's it! Really- that is it.
You will be amazed by the wonderful flavor in this dish. And all you do is cut, cook, cool, mix!
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| Look at all of that fresh goodness!!! |
There you have it. Quick, Easy, Greek.
La Bonne Vie Y'all!
