Without “gettin’ into our bizness” (as The Hubs would say), we are eating healthier this year with an emphasis on heart healthy dishes. I have been perusing lots of blogs and pins to find inspiration. (And can I just say there are some “Heart Healthy” Pinterest boards out there that I really have to worry about—I’m not sure the pinners understand about making hearts healthier!)
I found a really tasty sounding recipe in our local paper for Greek Whole-Wheat Couscous Salad. I didn’t have couscous but I did have some red quinoa. I also added peperoncini peppers to the mix.
Red Quinoa Greek Salad
Inspired by Greek Whole-Wheat Couscous Salad from The Tulsa World
1 c. red quinoa
1 bunch green onions, thinly sliced
1 pint cherry or pear tomatoes, halved
2 cucumbers, partially de-seeded and diced small
1 green bell pepper, small dice
1/2 c. halved Kalamata olives
1/2 c. sliced peperoncini peppers
2 cloves garlic, minced
1/3 c. Italian parsley, chopped
8 oz. feta, crumbled
Zest and juice of one lemon
1/3 c. red wine vinegar
1/2 c. olive oil
Salt and pepper
Rinse quinoa and cook according to directions on box. Fluff with a fork. Allow to cool.
In a large mixing bowl, combine cooled quinoa with the veggies, parsley, and cheese. In a small mixing bowl, whisk together the lemon juice, vinegar, oil and salt and pepper. Add to salad and mix well. Season with salt and pepper more salt and pepper if desired. Serve room temperature or chilled.
I am so ready for summer! I am so ready for real gardening season (even though we have extended our growing season tremendously with the hoop houses). I have pulled beets, carrots, radishes and picked greens all winter!
But I had to buy cherry tomatoes, green peppers, and cucumbers for this dish. I would eat this everyday if I could for lunch. It is delicious!!!! (And this made a huge salad, so I did have it for lunch all week!)
This will be perfect this summer with our own tomatoes and peppers and cucumbers. (It was my own parsley—does that count?)