Posts Tagged ‘Vegetarian’

Greek Quinoa Salad

Monday, August 26th, 2013

Greek Quinoa Salad from MomAdvice.com.

Labor Day festivities are just around the corner and with that comes the fun with grilling out and sharing dishes with friends. Today I wanted to share a delicious Greek Quinoa Salad that can be made with many of the veggies lurking in that backyard garden and that easily pairs with a few items you just might have in your pantry.

Walmart challenged me to create a unique dish for Labor Day and I couldn’t wait to share this one. You see, I have been going through a bit of an identity crisis since my visit with my allergist. I was advised to limit my pasta intake and it has been a hard sacrifice for me because I happen to love my pasta…and, sadly, my pasta salads are my claim to fame in the cookout world.

I’m thankful that I discovered quinoa last year because it has helped me so much with my pasta hurdle. I hope you caught my Mexican Quinoa Stuffed Bell Peppers I made last week and that handy tutorial for preparing your quinoa in the rice cooker! I have been continuing to experiment with this delicious and protein-packed ingredient for my summer cooking and couldn’t wait to pair it with some of my favorite Greek flavors. This quinoa salad proves that there are certainly some fun ways around that pasta hurdle and I doubt you will even miss your pasta after you try this!

Greek Quinoa Salad from MomAdvice.com.

The most labor-intensive part of this recipe (no pun intended!) is the chopping. It is an awful lot of chopping, but the flavors are so worth it. This Greek Quinoa Salad is filled with fresh vegetables like cucumbers, tomatoes, red peppers, and fresh parsley. The salty bites come from the Greek olives and the bites of feta cheese (optional, should you be dairy-free). The whole salad is tied together with a delicious red wine vinaigrette made even more flavorful the longer that it sits.

Greek Quinoa Salad from MomAdvice.com.This is one of those recipes that you can customize depending on what you have growing in your garden or what is on sale that week in your store. If you are shopping Walmart, be sure to bring the competing store fliers in and have them price match those produce prices for you!

I hope you enjoy this recipe and I hope it can be your very own, “claim to fame,” at your next cookout! Happy Labor Day, friends! Greek Quinoa Salad from MomAdvice.com.

 

Greek Quinoa Salad
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Greek Quinoa Salad has all the right flavors, colors, and textures with a light vinaigrette dressing to round it all out.
Ingredients
  • 1 lemon, zest and juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 clove garlic, smashed and finely chopped to a paste
  • ¼ cup extra-virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup quinoa
  • Kosher salt and pepper
  • 2 cups red and yellow grape tomatoes, halved
  • 1 cup pitted Greek olives
  • 1 red bell pepper, diced
  • ½ cucumber, diced and seeds removed
  • Feta for sprinkling on salad (optional)
Instructions
  1. In a bowl whisk together the lemon juice, vinegar, oregano, garlic, salt, pepper, and zest from one lemon. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  2. Rinse the quinoa in a strainer until the water runs clear.
  3. Prepare quinoa as directed above in a rice cooker or according to package directions.
  4. Transfer the cooked quinoa into a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
  5. Add the tomatoes, olives, chopped red bell pepper, chopped cucumbers and dressing and toss to coat.
  6. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  7. Just before serving, transfer to a platter and sprinkle feta on top.
Adapted from Bobby Flay Fit

Looking for more fun cookout dishes? Be sure to check out the Best Steak Marinade in Existence, my Corn Grilled in the Husks, my Three Cheese Grilled Potatoes, and my delicious Grilled Portobello Burgers to tempt your tummy!

 

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30 Fish & Meat-Free Meal Ideas

Tuesday, February 26th, 2013

Being creative with meat-free meals does not need to be a challenge because today I want to share with you 30 meat-free meal ideas to get you inspired. These 30 meat-free meal ideas that are easy, delicious, and budget-friendly. Our family tries to eat one or two meals a week that are meat-free and these are 30 of our favorite meat-free meals.

Meat-free doesn’t mean you have to eat the same thing every week, in fact, I find that the more creative I am with our meat-free meals, the more we don’t miss the meat in our dishes. Our meat-free choices originally were for economical reasons. Eating meat-free once or twice a week helped to keep our grocery budget down. As I have become more committed to eating healthy, our meat-free choices have become healthier rather than carb-laden.

The carbs are good though, in moderation, so I am sharing a few of our favorites over the years of meat-free eating. I hope it inspires you to get creative with your own meat-free choices for dinner!

30 Meat-Free Meal Ideas

Linguine with White Clam Sauce

Easy Tilapia Pitas

Baklava Salmon

Veggie Topped Quinoa

Panko Crusted Tilapia Nuggets with Dipping Sauce

Applebee’s Honey Grilled Salmon

Herb Baked Tilapia

Salmon Patties & Perfectly  Baked Potatoes

Slammin Salmon Marinade

Balsamic & Rosemary Grilled Salmon

Spaghetti Squash With Your Favorite Meat-Free Topping

Sauteed Shrimp with Spinach and Tomatoes

Baked Salmon with Lemony Rice Pilaf

Shrimp Pasta with Oven Dried Tomatoes

Grilled Shrimp with Garlic & Herbs

Sun-Dried Tomato Basil Orzo

DIY Salad Bar Night

Spinach & Tomato Orzo Pasta Salad

Lentil Soup with Homemade Whole Wheat Bread

Marinated Grilled Shrimp with Perfect Margaritas

Butternut Squash Soup With Toasted Pecans

Basic Pizza Dough for Beginners

Baked Shrimp Scampi

Portobello Mushroom Burgers 

Black Bean & Roasted Red Pepper Soup with Pumpkin Cornbread Muffins 

Spinach Tomato Mushroom Flatbread Pizza

Roasted Shrimp with Rosemary & Thyme

Homemade Tomato Soup with Crouton Toppers

Dairy-Free Crustless Quiche Grain & Nut Whole Wheat Pancakes

Brown Butter Waffles With Cherries

6 Amazing Waffle Recipes

What are your favorite meat-free meal dinners for your family? Feel free to share your favorite recipes!

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Spinach, Tomato, & Mushroom Flatbread Pizza

Monday, April 30th, 2012

There are few vegetable flavors I love more than the combination of spinach, tomatoes, and mushrooms. Throw them in pasta, top them on a pizza, mix it in a salad together and I am one happy camper. The depth of flavors, I have learned, comes from marinating my favorite veggies in a little balsamic vinegar, olive oil, and kosher salt.

After working on a yummy burger recipe last week, I had some leftover marinated tomatoes lingering in my refrigerator from burger topping. I also happened to have some flatbread leftover from our Chicken Pesto Open-Faced Flatbread Sandwiches. I thought I would put them both to good use and create a little pizza for myself for a yummy lunch.

There is so much flavor in these marinated tomatoes and sauteed mushrooms with a little wilted spinach sprinkled with fresh lemon juice makes a delicious addition to this pizza. Top the flatbread with your own favorite cheese and you have the makings of the perfect lunch.

Spinach, Tomato, & Mushroom Flatbread Pizza
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A spinach, tomato, & mushroom flatbread pizza that has bold flavors from the marinated tomatoes. These are a fabulous way to get in a few vegetables in your day!
Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • 4 thick slices of tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • ¼ cup Italian blend cheese
  • 1 cup mushrooms
  • 1-2 cups spinach (this will wilt)
  • Juice from ½ a lemon
Instructions
  1. Whisk together your balsamic vinegar, olive oil, and salt & pepper.
  2. Pour the dressing mixture over your tomatoes. Marinate for two to three hours.
  3. Turn on your oven’s broiler to high.
  4. On a cookie sheet, top your flatbreads with a handful of shredded Italian cheese
  5. Broil the flatbread for two minutes, or until cheese is melted.
  6. In a skillet, saute your minced garlic in the olive oil.
  7. Add your mushrooms and sprinkle with salt and pepper.
  8. Add your spinach to the skillet and cook just until it is wilted.
  9. Squeeze lemon juice over the spinach and mushrooms.
  10. Top each flatbread with your marinated tomatoes, sauteed mushrooms, and spinach.


Want to try another fun spin on vegetables? Be sure to add my Portobello Mushroom Burgers to your menu planner for a delicious burger alternative! 

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