It’s All Greek To Me

August 9, 2015

Hi there party people! I hope you had a wonderful weekend. Mine was filled with pizza, a Braves game, and a Flywheel class, so it was thoroughly enjoyed to say the least.

I had the urge to get fancy in the kitchen this afternoon, so I consulted my Pinterest boards for a little recipe inspo. I stumbled across a pin from Brittany at Eating Bird Food for a Summer Greek Quinoa Salad and was immediately hooked. Greek + Quinoa + Summer… She was speaking my language!

Then I realized I already had all the ingredients in my pantry, so I knew it was a winner.

image1-7

I took Brittany’s recipe and made a few modifications/additions, and it turned out AMAZING. It is definitely greek inspired, featuring fresh cucumbers, tomatoes, and red onion, but with a little twist from the basil and sweet lemony dressing. I’m so excited to pack this up for lunches this week it’s making me wish it was Monday…

image2-6

Ok, so maybe that’s a stretch 😉 Here’s the recipe!

Greek Inspired Qunioa Salad

  • 1 cup dry quinoa
  • 2 big handfuls of baby spinach (chopped)
  • 1 cup grape tomatoes (quartered)
  • 1 cup diced cucumber
  • 1/4 of a red onion (diced)
  • ¼ cup chopped fresh basil
  • 1 can of garbanzo beans (drained & rinsed)
  • 2 tbsp red wine vinegar
  • Juice of one lemon
  • ⅓ cup olive oil
  • 2 tbsps maple syrup (could sub honey or agave)
  • 4 twists of sea salt from the grinder
  • 6 shakes of pepper
  • Heaping 1/4 cup raw sliced almonds

Cook the quinoa in 2 cups of water according to the directions of the package. While it is cooking, chop/dice up the spinach, cucumber, tomatoes, red onion, and basil. Next, measure out your sliced almonds and drain and rinse your garbanzo beans. When the quinoa is done cooking, fluff it with a spoon or fork, transfer to a large mixing bowl, and stir in all the ingredients you prepped. Once everything is combined, mix together your lemon juice, red wine vinegar, olive oil, maple syrup, salt, and pepper in a bowl. Stir it until the oil and vinegar aren’t separated and then pour over the quinoa salad and toss to make sure it is all covered.

And voila!

I hope you enjoy it!!

XO, Bailee

You Might Also Like

3 Comments

  • Reply Kimberly Garwood August 9, 2015 at 7:40 pm

    We are going to make this! Looks so amazingly healthy and yummy!

    Sent from my iPhone

    • Reply Beets Me August 9, 2015 at 7:51 pm

      Yay its so good! You could add feta too if you want!

  • Reply What I Ate Wednesday: Computer Problems - Beets Me April 27, 2016 at 7:32 am

    […] sweet potatoes, and avocado slices with a simple homemade red wine vinaigrette (based off of this recipe). I was intending on having an apple on the side when I took the photo, but in the heat of […]

  • Leave a Reply

    CommentLuv badge