Tag Archives: greek

Greek Quinoa Salad

18 Jun

Quinoa is a super food – it’s great if you’re on the South Beach diet, it’s high in fibre, low on the glycemic index and a complex protein. It’s really good depending on how you make it, because by itself it’s tasteless, bland, bitter and kind of beany smelling, even though it’s really a seed. I eat this particular quinoa salad 5-6 days a week for breakfast, lunch, dinner, snack or even as a late night snack. Prepare in advance, chill, and consume within 4-5 days, if it can last that long =)

Greek Quinoa Salad

note: some people like more quinoa, some less, o less tomatoes and more onions, so measurements based on personal preference.

  • quinoa ( prepared as per the package) – I like to use Bob’s Red Mill Organic Whole Grain Quinoa
  • grape tomatoes, halved
  • japanese cucumbers, diced
  • red onion, diced
  • minced garlic to taste
  • feta cheese (I like Happy Cow Goat Feta from the Okanagan – not as salty. Found at Whole Foods, Donald’s Market)
  • 1/2 lemon, juiced (or more if you want it to be more tangy)
  • 2-3 splashes white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt, to taste
  • ground black pepper, to taste
  • agave
  1. Prepare quinoa – rule of thumb is rinse, 2 parts water to 1 part quinoa, let water boil, add quinoa, cover, cook for 10 minutes or till all the water has evaporated or been absorbed, fluff with a fork, cover and let stand for 15 minutes. Chill, because if you don’t and add the veggies, you’re going to have steamed vegetables on your hands.
  2. Add tomatoes, cucumbers, onion, minced garlic to cool quinoa. Fluff.
  3. Add lemon juice, white wine vinegar, olive oil and fluff till well blended.
  4. Salt & pepper to taste, and just a squeeze of agave.
  5. Lastly, crumble feta cheese and fluff.
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Superbowl Recipes Part 1: Greek Nachos

3 Feb

Superbowl is 60% football, 40% food. I mean, really. You can’t watch the game without good food, but you can have good food without the game =) You have to have your hot dogs, burgers, chili, nachos, pizza – all at the same time on this special day. Hey, it’s only one day out of the year to indulge without judgement, right? That, and Thanksgiving.

GREEK NACHOS

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4

Ingredients

Baked Pita Chips:

  • 5-6 Pitas or storebought pita chips to cut down on prep time (OR nachos (I like the local Que Pasa, though in this case it might not hold up the toppings))
  • 1-2 tablespoons olive oil
  • 1 teaspoon+ dried oregano
  • salt to taste
  • 2-3 teaspoons of lemon zest (optional)

Hummus:

  • 1 15-16 ounce can chickpeas
  • 2-3 cloves of garlic
  • 1-2 tablespoons of tahini (tahini sauce or peanut butter with sesame oil can be substituted)
  • 1 tablespoon of lemon juice
  • 1 tablespoon of olive oil
  • 1 teaspoons of smoked paprika
  • Salt and ground pepper to taste, (About 1/2 teaspoon each should be more than enough.)
  • Water

Greek Vinaigrette:

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon dried basil (optional)
  • 1/4 salt
  • Pepper, to taste

Toppings:

  • 1 cucumber (I would use mini Japanese cukes)
  • 2-3 fresh tomatoes (I would use 1pt of grape tomatoes, halves)
  • 1/2 red onion
  • 1/4 cup kalamata olives
  • 3-4 ounces crumbled feta

Instructions

Pita Chips:

  • Preheat the oven to 350º.
  • Slice the pita bread pieces in half and then cut into triangles.
  • Line a cookie sheet with either parchment paper or foil. Brush the pita chips with olive oil, or put in a giant plastic bag with the oil and shake until coated, or just give a quick spray with olive oil kitchen spray, then place on the baking sheet. Sprinkle with dried oregano, lemon zest and salt.
  • Bake until golden brown, approximately 4-6 minutes.

Hummus: (buy or make your own below)

  • In either a food processor, bowl with a stick blender, or a traditional blender; chop the roasted garlic.
  • Then add the drained chickpeas, olive oil, lemon juice, tahini, paprika, salt and pepper, and blend until smooth.
  • The hummus will be very thick, so using either the reserved water from the can or plain water, slowly add a tablespoon of liquid at a time while blending to thin to desired consistency.
  • In medium bowl, mixed together all of the ingredients for the vinaigrette.
  • Remove the seeds from the tomatoes and cucumbers. Chop the tomatoes, cucumbers, olives and red onions and toss in the vinaigrette.

Set aside to marinate.
Layer the pita chips, hummus and most of the feta on an ovenproof platter and bake for about 7-10 minutes. The feta will not melt, but will soften in the oven.
Drain the excess vinaigrette off of the chopped vegetable mix and put over the baked nachos.
Top with the remaining feta and serve.