It has been a busy morning getting everything ready for Easter dinner, which my in-laws are hosting.
I had a delicious breakfast of plain greek yogurt, granola, berries and almond butter.
I had brought this Honest Granola Plank with me. It was delicious, and definitely convenient. I used half.
Then, got to work on preparing my side dish. I decided to make a Mediterranean Quinoa Salad to keep in the Greek theme (since my husband’s family is greek!). Go figure – I love quinoa! I kept it really simple, so that it would not take a lot of preparations.
Mediterranean Grain Salad
Serves 4 (I made it for 12, but the ingredients below are for 4)
- 1 cup quinoa
- 1/3 cup red wine vinegar
- 2 tsp. olive oil
- 1 medium clove garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1/2 cup chopped cucumber
- 1/4 cup sliced kalamata or other good-quality black olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Cook quinoa – 1 part quinoa to 2 parts water. Make sure to rinse the quinoa before cooking in order to remove the protective outer layer that gives it a bitter taste. Then, boil the quinoa and water. Once boiling, cover and reduce heat to a simmer. Take off of the heat once the quinoa is done.
Meanwhile, make dressing: in small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and pepper and set aside. Oopps – no photo!
Then start chopping your veggies:
Peppers, Olives, Onion and Cucumber.
Combine everything in a large bowl
Then, add dressing and parsley.
Add the veggie mix to your cooked quinoa.
Then, I decided to kick it up a notch with some feta cheese – perfect!
I hope everyone likes it! There is a big feast planned for lunch/dinner. Off to get ready.
Happy Easter everyone!!