healthy laps

Happy Easter!

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

from Yumsugar.com

Serves 4 (I made it for 12, but the ingredients below are for 4)

Ingredients

• 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

Directions

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!!

Filed under: Recipes | Tagged: quinoa, Recipes |