That's when I thought of the giant bag of quinoa my Grandpa gave me when I went home last weekend and how the texture of the grain with some Greek flavors would be just as hearty.
Shopping list for Quinoa Salad
1 cup quinoa (white or black)
2 cups beef stock (you can sub with vegetable stock as well)
1/2 cup chopped grape tomatoes
1/2 cup chopped kalamata olives
1/2 cup chopped cucumber
2 tablespoons Hungarian pepper diced
1/2 cup feta cheese
2 tablespoons diced green onion
heavy lettuce for wraps, Romain or Iceberg
Shopping list for Tzatziki Sauce
1 cup Fage Total 0% Greek Yogurt
1 teaspoon fresh or dried dill
1/2 of a lemon
1. Mis en place: Chop and set aside your veggies, olives, and green onion for the Quinio salad.
2. Bring your 2 cups of stock and 1 cup Quinoa to a boil at high heat, once boiling reduce to a simmer and put a lid on it. Let it cook for about 15 minutes or until your stock has boiled off /absorbed. Strain and let cool.
3. Peel the skin off your cucumber for the tzatsiki sauce. Cut cucumber into smaller pieces that fit in your food processor and pulse until the cucumber is like mush. Pour the cucumber puree into a strainer to reduce the water content, adding a pinch of salt will help draw out even more water.
4. In a large bowl add your cup of Greek yogurt, dill, cucumber puree and the juice of half of a lemon, a dash more salt and pepper, then mix thoroughly. The longer it sits the better the flavor will be! You can use more or less lemon juice, but I really love how it brightens up the sauce.
I use tzatziki for everything... sandwiches, meats, or even just as dip for veggies.
5. Add your veggies, olives, onions and feta to the quinoa and stir gently, folding in the ingredients.
6. Serve with lettuce wraps and a side dish of tzatziki.
Honestly this was almost as good as those cheesy, carb filled quesadillas I wanted. I love it when healthy tastes good! No wonder my favorite blogger ladies are all about quinoa recipes.