Greek Quinoa Salad

Please forgive my absence for the first part of this week…I was busy recovering from Sunday’s grueling race. The good news is I set a world record! The bad news is I don’t think the record was for fastest half marathon ever.

Just kidding. Sort of.

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After the race (who am I kidding, before it too), all we did was pig out on margaritas, Mexican food, pizza…you name it, we ate it. And now I’m feeling the need to eat some veggies and healthy food and gasp! even quinoa. God, I’m becoming such a hippie. But honestly, this salad is REALLY good. And you know if I’m saying that, it must be true, because we all know how I feel about salads. This one in particular came from the lovely Caroline, who ran the half marathon with me. So thank you, Caroline — first, for being my partner in crime and promising me that yes, it really is a good idea to drink 4 pitchers of beer + lord knows how many margaritas on the Friday before a race. And second, for making up for it by sharing this gem of a salad with me.

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Ingredients:

  • 1 cup uncooked quinoa, prepared according to package directions — I like to make mine with chicken broth instead of water, as it provides a lot more flavor
  • 1/2 cucumber, sliced and quartered
  • 1 cup cherry tomatoes, halved — I used the yellow kind (Sunburst)
  • 1 ripe avocado, diced into chunks
  • 1/2 cup crumbled feta cheese
  • 8 slices (roughly 1/4 in. thick) of salami, cut in half
  • juice of 1/2 lemon
  • dash of oregano
  • kosher salt and fresh ground pepper, to taste
  • 2-3 tablespoons of olive oil, plus more for drizzling
  • spinach, if desired — I served mine on top of a bed of spinach, but you can skip the spinach if you’d rather eat it on its own!

Instructions:

Prepare your quinoa according to package directions and let cool. Transfer to a medium-large bowl. Add all your veggies, and stir gently. In a small bowl, whisk together olive oil, lemon juice, oregano, salt and pepper. Add to your quinoa mixture. Toss gently to coat. Arrange on a bed of spinach and drizzle with extra olive oil, if desired.

Yields: 4 servings

Recipe from: My partner in crime, Caroline

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