Greek Quinoa Recipes

Steps:

• Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
• Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
• Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.

Steps:

• Heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes; fluff with a fork and cool to room temperature.
• Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl.
• Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; drizzle over quinoa mixture and toss to coat.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large serving bowl and let cool completely.
• Drizzle olive oil over cooled quinoa and stir. Fold olives, feta cheese, tomatoes, and basil through the quinoa.

Steps:

• Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
• Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
• Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
• Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Steps:

• Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
• Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
• Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
• Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
• Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
• Whisk dressing really well and spoon equally over bowls.

Steps:

• In a saucepan, bring stock to a boil.
• Stir in quinoa.
• Reduce heat to med low and cover.
• Cook 15 minutes, until liquid is absorbed.
• Transfer to a large bowl and cool.
• Stir veggies and cheese into cooled quinoa.
• Whisk together dressing ingredients.
• Pour over quinoa mixture and toss.

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
• Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Steps:

• First rinse and drain your quinoa using a mesh strainer or sieve .
• Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
• Next add your water, set burner to high, and bring to a boil.
• Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
• Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
• For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
• For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. inches.
• Add any additional salt and pepper to taste, if desired.

Steps:

• If using untoasted quinoa place in a large bowl, cover with lukewarm water.
• Let stand for 5 minutes, drain, rinse well.
• If using toasted quinoa place in a large bowl and rinse with lukewarm water, drain well.
• In a large sauce-pot bring chicken broth to a boil.
• Stir in quinoa.
• Cover, reduce heat to medium low-you want it simmering.
• Cook for 15 to 20 minutes, or until the chicken broth is absorbed.
• Uncover and fluff well.
• Cool to room temperature.
• In a large bowl combine the olive oil, mint, lemon zest, lemon juice, sherry vinegar and salt.
• Whisk well.
• Add the remaining ingredients, tossing well.
• Serve at room temperature.
• For a vegetarian version use vegetable stock.

Steps:

• In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
• In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
• Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
• Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.