Greek Infused Quinoa Salad
I’m going into my 2nd week of being a college Junior (how exciting does that sound?), and I kinda feel like this is a marking for changes in my life. New school, new major…new way of life.
A week before school started I was looking for healthier snacks and lunches to pack for the long class-room filled days. I wanted something bright and healthy. Something energy-packed that was going to fill me up for a while and not have me run to the nearest carb-infested stand I was salivating at.
I’m not sure if it’s a blessing or a curse, but I cringe when I see my fellow peers scarfing down a Carl’s Jr double patty or a pack of tres-tacos. Having that bulk sit in my gut for the next 3 hr lecture just frightens me.
As I sat with my little salad and lunch box, I felt good. I felt bright and fresh. I wanted to share it with everyone sitting around me. Maybe next week I’ll make some new friends?
Ingredients:
1 c chicken or vegetable stock, low sodium
1/2 c quinoa
1/2 onion, chopped
1-2 garlic cloves, chopped
Few sprigs of fresh oregano
1/4-1/2 c black olives, pitted and chopped or left whole
4 oz fresh feta cheese, cut into cubes
1 can of artichoke hearts, cut in half
1/2-1 c cherry tomatoes, halved
Zest and Juice of 1 lemon
Few leaves of fresh mint
Drizzle of olive oil
Salt and pepper, to taste
Method:
1) In a small sauce pan, saute the onions until translucent. Add the garlic and
oregano and cook for another minute.
2) Add the quinoa and toast it for a few minutes.
3) Add the broth, season with salt and pepper and stir once. Cover with a lid and bring to a boil Then reduce the heat to s simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
4) Fluff quinoa with a fork and let cool in the fridge for about 30-40 minutes.
5) Add other ingredients; olives, artichoke hearts, tomato, lemon zest and juice and drizzle with olive oil. Mix well.
Top with fresh mint and cubed feta. Add the feta towards the end so you don’t risk breaking it up while you mix it.
Enjoy!
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