Greek Quinoa Salad

 

A bright and refreshing salad that is packed with flavor. I have taken all of the traditional ingredients of a classic Greek Salad, adding cooked quinoa to really take it to the next level. This simple salad makes an excellent side dish or serve with cooked shrimp, chicken or chickpeas for a light but filling, lunch or dinner.


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Tips:

  1. Quinoa has a bitter coating on it, which needs to be rinsed off with cold water before the cooking process.
  2. All of the ingredients really shine in this dish, so make sure to use good quality ingredients, especially the olive oil, feta, and Kalamata olives.
  3. The feta and Kalamata olives are quite salty, so you will probably need less salt than you would for other salads. When you have all ingredients mixed together, taste, and only add salt if necessary.
  4. This salad will keep well in the fridge, tightly covered, for up to 5 days. I find it gets even better after a day or two.

 

Options:

  1. This salad (like most salads) is very customizable to adjust to your own preferences.
  2. If you are not a fan of quinoa – cooked rice, couscous, or orzo (rice-shaped) pasta would all be suitable substitutes.
  3. If you don’t have roasted red peppers, use fresh red peppers.
  4. Add a can of rinsed and drained chickpeas to this for a very light but filling, vegetarian meal.
  5. If you have fresh dill on hand, it would be lovely in this salad.

 

Greek Quinoa Salad

Recipe Source: Vintage Vibes

  • one cup quinoa, uncooked
  • one cup grape tomatoes, cut in half
  • 1/2 cup Kalamata olives, cut in half
  • 1/4 cup red onion, finely diced
  • 1/2 Long English cucumber, diced
  • 4 oz. crumbled feta cheese
  • 2 oz. roasted red pepper, diced
  • 1/4 cup chopped fresh parsley

Dressing:

  • 1/4 cup  good quality extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons fresh lemon juice, or more to taste
  • 1 teaspoon Greek seasoning or dried oregano, to taste
  • salt and pepper, to taste

Directions:

  1. In a fine mesh colander, rinse quinoa with cold water. Cook according to package directions. Fluff with a fork. Let cool.
  2. In a large bowl mix together: cooked quinoa, tomatoes, olives, cucumber, red onion, feta cheese, red pepper, and parsley.
  3. Whisk together dressing ingredients.
  4. Gently mix all ingredients together. Taste and season with salt and pepper. Add a squeeze of fresh lemon juice if desired. Serve cold. If not serving right away, keep in a tightly covered container for up to 5 days.

 

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French Onion Turkey Burgers

Two classic comfort foods come together to make the best turkey burger you will ever taste.





 I am finally beginning to realize that eating healthy doesn’t mean you have to give up the flavor.  Case in point – healthy turkey burgers that taste just like a bowl of comforting French Onion soup. These burgers are amazing. Turkey burgers can be really dry, but the caramelized onion and Gruyère cheese keep these really moist and flavorful. Caramelizing the onions is a bit time-consuming – 45 -60 minutes, but I think it is well worth the effort.

French Onion Turkey Burgers
recipe source: Vintage Vibes

  • 3 large yellow onions, sliced thinly
  • 2 Tbsp. olive oil
  • 1 tsp. fresh thyme leaves
  • 1 oz. Cognac
  • 1 lb. extra lean ground turkey
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • about 1 cup grated Gruyère cheese, divided
  • salt and pepper, to taste
  • 4 burger buns

Directions:

  1. Heat olive oil in a large pan over medium-low heat. Add the onions, thyme, and a pinch of salt and pepper. Cook the onions until softened and deep brown in color; this will take about 45 – 60 minutes. I cover with a lid for the first half of the cooking. Don’t go too far away, this will need to be stirred every few minutes, especially toward the end of the cooking process. Deglaze the pan with the Cognac, cook until liquid is evaporated. Let cool.
  2. Preheat oven to 400 F. Combine turkey, cooled onions, Dijon, Worcestershire, 1/2 cup of Gruyère, salt, and pepper. Form into 4 patties. Place on a baking sheet sprayed with cooking spray.
  3. Bake until cooked through, and the temperature is 165 F in center, about 20 minutes, flip once during cooking. Sprinkle the remaining 1/2 cup of Gruyère over the split buns. Heat in oven until the cheese is melted.