Greekquinoasaladwithavocados Recipes

GREEK QUINOA SALAD

Greek Quinoa Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups quinoa, rinsed
Kosher salt
1 15-ounce can chickpeas, drained and rinsed
1/2 seedless cucumber, chopped
3 large plum or 5 Campari tomatoes, chopped
1/2 red onion, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano, plus more for topping
Freshly ground pepper
1/4 cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
1/4 cup halved pitted kalamata olives

Steps:

Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Nutrition Facts : Calories 506, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 5 milligrams, Sodium 472 milligrams, Carbohydrate 65 grams, Fiber 13 grams, Protein 19 grams

BEST GREEK QUINOA SALAD

Best Greek Quinoa Salad image

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories Salad Grains Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

Ingredients

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

Steps:

Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

GREEK QUESADILLAS

Greek Quesadillas image

These are a delightful variation on the Mexican classic with just the right Greek touch. Quick and easy to prepare, they make the perfect appetizer or snack.

Provided by PalatablePastime

Categories Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 small onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1 (7 ounce) package fresh baby spinach leaves
4 ounces feta cheese, crumbled
1 (3 ounce) package cream cheese, softened
1/2 cup ricotta cheese
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
32 inches flour tortillas
4 -8 teaspoons butter
salsa (optional)

Steps:

Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.
Add the garlic and heat until fragrant.
Add the spinach and cook several minutes until the spinach starts to wilt.
Drain the spinach on paper towels and allow to cool while preparing recipe.
Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.
Add the spinach to mixture, and stir to combine.
Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.
Do the same with the others.
Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.
When underside begins to turn golden, flip quesadilla, and brown the other side.
Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.
You may cut the quesadillas into wedges if desired.
Garnish with salsa if you wish.

Nutrition Facts : Calories 457.8, Fat 28.5, SaturatedFat 15.6, Cholesterol 75.9, Sodium 993, Carbohydrate 35.8, Fiber 3.2, Sugar 3.5, Protein 15.7

LAHANOSALATA (GREEK CABBAGE SALAD)

Lahanosalata (Greek Cabbage Salad) image

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Provided by Diana Moutsopoulos

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g

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