Hi! How are you? It’s been awhile, I know, but there’s a good reason. I’m working on a new ebook (!!) and you’re going to love it! But we’ll chat about that later, let’s first talk about this quinoa Greek salad recipe I made you.
I’ve never been a big pasta salad fan, so each time I used to think of Greek salad it was in the pasta salad form. This preparation, with quinoa, is totally new to me. I don’t think it was until I actually went to Greece that I realized how amazing it is. Just a few simple ingredients, tossed on a bed of lettuce, drizzled with an easy vinaigrette. So simple, yet so good. Each ingredient brings it’s own unique flavor that complements the others perfectly.
But I think my favorite part is how salty it is. I am a sucker for salty, briny things, which is probably why, once I tried Greek salad, I was totally hooked. Like, I had it every single day I was in Greece, sometimes multiple meals a day, and it never got old. I was there for 10 days…
So why is Greek Salad so great? Let me break it down for you:
- Cucumbers. They’re crunchy, fresh and always delicious. Just yum.
- Tomatoes. They’re juicy, sweet and always make a dish better. Obsessed.
- Onions. I usually hate raw onions. Not only do they make your breath rank, I just really don’t think they taste that good. Unless they’re in a Greek salad, then, bad breath aside, they totally rock.
- Olives. Salty, salty and even more salty. My taste buds are singing.
- Feta. Briny, tart with a little zing to finish. Perfection in cheese form.
- Herbs. Fresh herbs elevate dishes to a place their dried counterparts just can’t reach. Yes.
And then all together? It blew my mind.
With this quinoa Greek salad recipe, I wanted to add a little more umph than your traditional lettuce salad. I’m a big fan of salads for dinner, but I often find myself starving by bedtime if it’s only veggies. I like to add a little boost of protein to keep me full, and since quinoa and chickpeas are both jam packed with protein, adding the two was a no brainer.
Can we just talk about my new ebook for one second? I’m super excited to be releasing my second ebook in a few short weeks, and I think you guys are going to totally dig it. Of course, the book is FULL of quinoa recipes (there’s over 80 in there that aren’t on my site already!!!), and guess what?
IT’S ALL ABOUT BREAKFAST! Sorry, I felt like I needed to scream that because I’m just so happy. Breakfast is by far my most favorite meal on the planet – and many of yours too because it’s my most popular category! Give me a stack of pancakes, waffles or french toast anytime of day and I’m a happy girl.
So, when I was dreaming up my next book, it only made sense to bring you a cookbook that focuses on breakfast. Everyone loves breakfast! The book has everything from my favorite granola recipe, to pumpkin porridge (hello, Fall!), whole-grain bagels, egg sandwiches, perfect pancakes, fluffy waffles, creamy smoothies, vegan muffins, and tender scones, and everything in between. There’s really something for everyone in this book and I can’t wait for you to see it!
Make sure to sign up for email updates so that you can be the first to know when it arrives!!!
Sorry, for the tangent…but thanks for humoring me Now for this yummy quinoa greek salad with chickpeas recipe!
- 2 1/2 - 3 cups cooked quinoa, cooled completely
- 1 (15 oz) can organic chickpeas, drained and rinsed
- 1 medium cucumber, quartered and chopped
- 1 red onion, diced
- 1 cup cherry tomatoes, quartered
- 1 cup kalamata olives, pitted & diced
- 1 cup feta cheese, cubed or crumbled
- 1/2 cup flat-leaf parsley, chopped
- 2 tablespoons dijon mustard
- Juice of 2 lemons
- Salt & pepper to taste
- Whisk together the dijon mustard and lemon juice in a small bowl and set aside.
- Toss the quinoa, chickpeas and veggies together in a large bowl. Gently fold in the feta until it's just incorporated into the salad - careful not to break it into smaller pieces (unless you like that, then be as rough as you want!). Add the parsley and the dressing and toss to combine. Season with salt and pepper.
- Chill in the fridge for at least 30 minutes, preferably for an hour.
- Serve immediately.