Greek Quinoa Salad

This salad puts two of our favorite things together-Greek flavors and quinoa. It's super hearty and protein-packed.I could probably make it every week and be happy!

Greek Quinoa Salad-adapted from Lulu's Recipe Box
Total Time: 20 Minutes
Serves 4

• 2 cups water
• 1 cup quinoa
• 1 cup grape tomatoes, halved
• 1 cucumber, diced
• 1/3 cup kalamata olives, sliced
• 1 small red onion, diced
• 1/3 cup feta cheese
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano

In a medium saucepan add water and quinoa. Bring to a boil over medium heat and boil for about 5 minutes. Simmer for another 15 minutes or until the water is absorbed. 

In a large bowl, combine the rest of the ingredients, tossing to coat. Add cooked quinoa and toss thoroughly.

Confetti Quinoa Salad

I love quinoa. This salad has a lot of yummy ingredients in it!

Confetti Quinoa Salad-adapted from Fresh Juice
Total Time: 40 Minutes
Serves 8

• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons prepared pesto
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 yellow pepper, diced
• 1 cucumber, diced
• 1 small red onion, diced
• 1 can chickpeas, drained and rinsed
• 2/3 cup feta cheese with oregano and sun dried tomatoes
• 2 small tomatoes, diced

In a large saucepan, add quinoa and chicken broth. Bring to a boil; reduce heat and simmer for about 20 minutes or until all liquid has absorbed. Remove from heat and let stand for 5 minutes. Transfer to a large bowl and let stand for 15 minutes.

Meanwhile, for the dressing, whisk together pesto, vinegar, oil and pepper. Add the dressing and all other ingredients to the quinoa and mix thoroughly. 

Quinoa Parmesan

Quinoa is a new favorite dish and I can't wait to continue making it. When I first started cooking, Scott told me I had to learn to cook chicken parmesan some day. I think this is a pretty darn good vegetarian version!

Quinoa Parmesan-adapted from Pink Parsley
Total Time: 50 Minutes
Serves 4

• 1 eggplant, chopped
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 28 ounce can crushed tomatoes
• 15 ounce can diced tomatoes, drained
• 1 cup mozzarella cheese, shredded
• 1 tablespoon dried basil
• 1/4 cup parmesan cheese, grated
• 1/2 cup panko bread crumbs
• 1 tablespoon melted butter

Preheat oven to 350 degrees and spray a 2 quart casserole dish with cooking spray.

Toss the eggplant with salt and pepper and place on a paper towel lined plate. Microwave for 10 minutes, tossing halfway through.

Meanwhile, cook the quinoa according to package directions, using the two cups of water.

Heat olive oil in a large skillet over medium heat. Add the eggplant and onion, and cook, stirring often, for about 5 minutes. Stir in mushrooms and cook an additional 5 minutes, stirring occasionally, until all vegetables have softened and started to brown.

Add the garlic, Italian seasoning, and both cans of tomatoes. Bring to a simmer, remove from heat and stir in the cooked quinoa, 2/3 cup of mozzarella cheese and basil. Pour into prepared baking dish.

In a small bowl, combine the remaining mozzarella, parmesan, panko and melted butter. Sprinkle over the top of the quinoa.

Cover the dis and bake 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is melted and the top begins to brown.

Mango Chicken Quinoa Salad

If you haven't tired quinoa yet, give it a try! It's so good! This salad had a lot of flavor and was so filling! Although, I still don't think I know how to properly cut of a mango. What can I say, some things are hard!

The sweetness of the mango, citrus of the lemon dressing and tangyness of the blue cheese just worked so well. You could use this as a main dish (as we did) or a great side to share!

Mango Chicken Quinoa Salad-adapted from Picky Palate
Total Time: 45 Minutes
Serves 4

• 1 cup dry quinoa
• 1 cup cooked shredded chicken breast
• 1 large ripe mango, diced
• 1/2 cup kalamata olives
• 1/4 cup grated parmesan cheese
• 1/2 cup crumbled blue cheese

Simple Lemon Dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Cook quinoa according to package directions, and let cool for 30 minutes.

Add chicken, mango, kalamata olives, and cheeses to a large bowl with the quinoa. Mix well.

To make the dressing, whisk the dressing ingredients until well combined. Toss with quinoa mixture until well coated.

Herbed Quinoa Salad

I haven't cooked with the superfood ingredient, quinoa, until NOW! And, let me tell you, it was totally worth it! The flavors in this were greek-inspired and just awesome. This was a huge hit at the Memorial Day party we went to.

Herbed Quinoa Salad-adapted from What's Gaby Cooking
Total Time: 30 Minutes
Serves 6

• 1 cup quinoa
• 2 cups chicken stock
• 1/4 cups chopped parsley
• 1 cup chopped cilantro
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped mint
• 6 tablespoons olive oil
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1 cup halved kalamata olives
• 2 ounces crumbled feta cheese

Bring chicken stock and quinoa to a boil in a large pot and then reduce to a simmer. Let it cook for 15 minutes, until all the water evaporates. Remove from pot and set aside.

In a food processor, combine the spices and olive oil until it resembles a pesto. Combine the herb mixture and quinoa. Add in cucumber, tomato, olives and feta cheese. Gently toss to combine.