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Quinoa with a Greek Twist-Quick Dinner

by Karen on December 12th, 2011

A quick during-the-holiday-bustle meal

This dinner is so quick that I made it and am blogging about it before we eat—now that is quick!!

It probably took a full 30-minutes from start to finish to cook and assemble (using a rice cooker for the quinoa).

If you haven’t added quinoa (keen-wa) into your weekly dinner plans you really should consider it.  It’s a great meatless meal and a complete protein that fills you up with the good stuff.  Leftovers travel well for lunches too.

The Secret to Great Quinoa

The key is to toss the cooked quinoa with some olive oil (and in this case lemon juice) when it is still warm but not hot.  The quinoa absorbs the flavor.  Your options are endless, it just depends on what you are trying to achieve.  In an earlier recipe post, salt and cumin were added to the olive oil and lemon juice before adding it to the cooked quinoa.

I was going to use all of the same ingredients as a greek salad  tonite but the cucumber that was in the frig had been in there for too many days.  The rest of the ingredients are easy to keep on hand in the pantry so all you have to remember to buy fresh is the arugula and the cucumber.

arugula, olive oil and lemon juice, red onion, kalamata olives, uncooked quinoa, feta, artichoke hearts, sun-dried tomato

A Rice Cooker Simplifies it All

If you don’t own a rice cooker this one won’t break the bank and makes it so easy!

a basic but good rice cooker

This is a great meal to make after a trip to Trader Joe’s–they have all of the ingredients!


Quinoa Salad with a Greek Twist

2 cups uncooked quinoa
1/4 cup olive oil
1/4 cup lemon juice
3 ounces feta, crumbled
1- 14 ounce can artichoke hearts, quartered
1/2 cucumber, sliced and quartered
4 ounces sun-dried tomatoes
10 kalamata olives
1/4 cup finely chopped red onion
5 ounce bag arugula, washed and ready to serve

Cook quinoa according to package directions, (you want 2 1/2-3 cups of cooked quinoa).  When quinoa is still warm, but not hot, pour lemon juice/olive oil mixture over the quinoa and mix thoroughly.

Add in feta, artichoke hearts, cucumber, sun-dried tomato, olives, and red onion mixing well. Serve over arugula

Serves 4 with some leftovers.


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