You know what happens when you watch My Big Fat Greek Wedding on an empty stomach? Hunger pains. Of mythological proportions. It ignites a hankering for pita bread, tzatziki sauce and all of those delicious veggies. Since I didn’t have pita bread or tzatziki readily on hand (and didn’t feel like making it from scratch), I did, however, have the fixings for a heavenly Mediterranean quinoa salad. The result is almost as epic as The Iliad. Almost.
Isn’t she a glorious sight to behold? A beacon a good health and wellness!
This Mediterranean quinoa salad is a great go-to lunch, or even dinner. I was pleasantly shocked out how sustaining it is. Usually when I eat healthy salads I am hungry an hour after (or immediately), but this kept me full for four hours. I am not exaggerating for theatrical merit, either. If you want a filling salad, THIS IS IT.
Now, I do have to suggest that if you are not a fan of red onion, go light or omit them altogether. DO replace them with extra cucumbers and red pepper for that extra crunch though. (It’s all about that crisp, fresh vegetable crunch, people.) And do not go light on the Feta cheese. The 1/4 cup I list in the recipe is merely a ballpark figure—feel free to step it up to 1/2 cup.
You feta believe me when I say you will love this quinoa salad. Go forth and conquer, my friends. Recipe is below. Enjoy!
Mediterranean Quinoa Salad
Prep time: 25 minutes
Yields: 1 serving
1 1/2 cups quinoa, uncooked
1 boneless, skinless chicken breast
1 tablespoon salt
1/4 cup red pepper, diced
1/4 cup black olives, diced
1/4 cup cucumber, julienned
2 tablespoons red onion, diced
1/4 cup Feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon Greek seasoning
1/4 cup olive oil
1. Cook quinoa in a small pan. Pour 1 1/2 cups of quinoa into 2 cups of water and bring to a boil . Once boiling, lower the heat until simmering, and cover and cook for 18 minutes, or until fluffy.
2. While the quinoa cooks, season the chicken breast with salt on both sides. Pour some olive oil in a pan, and allow the chicken breast to cook for about 10 minutes, until the juices run clear and the inner temperature reaches 165°F. Allow it to cool for a few minutes, then cut into cubes. Set aside.
3. Cut and dice the red pepper, black olives, cucumber, red onion, and parsley. By this point the quinoa should be cooked and ready.
4. Combine the quinoa, chicken, and vegetables in a bowl. Top with Feta cheese, fresh parsley, Greek seasoning (if you don’t have any on hand, mix 1/2 teaspoon each of garlic powder, dried basil, thyme, and rosemary with a 1/4 teaspoon each of black pepper, cinnamon and nutmeg) and olive oil. Mix together and enjoy!