This recipe was submitted by my Aunt Jasmin.
No wonder it’s one of her family’s favorite weeknight meals; it’s quick & easy, plus it’s extremely healthy, thanks to the super-grain quinoa. Never heard of Quinoa? Click here to check out it’s health benefits, how to prepare and store, along with ways to enjoy.
Try making extra dressing to use on sandwiches and salads throughout the week. If you’re a meat eater, try adding gyro meat or sliced chicken breast.
For the Salad:
1/2 Cup Greek Olives (chopped)
4 Roma Tomatoes (seeded and chopped)
1 Small Red Onion (chopped)
8oz Crumbled Feta Cheese
1 Cucumber (seeded and chopped)
Chopped Romaine Lettuce Leaves (about 15 large ones)
For the Dressing:
3/4 Cup EV Olive Oil
4 Garlic Cloves (finely chopped)
Juice of 1 Lemon
Salt & Pepper
Cook quinoa according to package directions (1 cup quinoa to 2 cups of water). Set aside and let cool.
Add all the salad ingredients (except for the lettuce leaves) to the quinoa. Add the dressing slowly and stir until you have the desired amount. When you serve the salad, place the chopped lettuce in the bowl or on the serving plate and top with the salad mixture.