Tuesday, June 14, 2011

Greek Quinoa Salad in a Lettuce Wrap with Tzatziki

Beautiful bowls of this flavorful grain have been popping up all over the blogosphere lately. I jumped on the Quinoa bandwagon last night and I'm so glad I did.

Initially I wanted to make Greek quesadillas, but then I thought of all the carbs in tortillas --  and how I would want to melt cheese inside -- and how guilty I would feel after. 

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 cucumber
1/2 of a lemon
salt


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.

8 comments:

  1. wow that's looks very colorful and delicious!!!!
    Good Food Recipes
    deepthidigvijay.blogspot.com

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  2. I've had quinoa once and thought it was okay. But I love tzakiki and greek food so much that I might just have to give this a try!

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  3. Kim, boiling it in the beef stock gives it much more flavor. I feel like I might not like it if it was just in water...

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  4. that looks amazing! How good is quinoa!? I make it with water and eat it with a little bit of brown sugar for breakfast!

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  5. Awesome. Way to make healthy food look naughty :)

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  6. Oh, holy yum!! That looks great. Quinoa and lettuce wraps - I am going to have to try that one.

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  7. Made this last night with mustard/balsamic grilled chicken and it was delish!

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  8. Your pictures are so phenomenal, they make me want to try every dish you make! I just started following your blog a few days ago, and am so excited to recreate some (or all) of these! Thanks for the inspiration :)

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