Hello,
This salad is perfect for Summer! One of my favorite dishes to prepare and easy to serve with a protein of your choice. I happened to have chicken for tonight's dinner.
Greek Quinoa & Spinach Salad Recipe:
2 Cups Cooked Quinoa
1/4 Cup Feta
1/4 Cup Chopped Kalamata Olives
1/2 Cup Cherry Tomatoes (or 1 regular Roma Tomato chopped)
1/2 Large Cucumber Diced
2 Tablespoons Italian Dressing (I used an Olive Oil & Vinegar Blend from Trader Joe's).
2 Cups Rough Chopped Spinach
1 Red Bell Pepper Chopped
1 Teaspoon Capers
1/2 Teaspoon Dried Oregano
Salt & Pepper to Taste
Mix all ingredients together in a large salad bowl and serve. This salad makes great leftovers for the next day. Simply store in an airtight container and enjoy!
Marinade for Chicken:
2 Chicken Breast
2 Gloves of Garlic Crushed & Chopped (I used frozen garlic cubs for convenience, you can certainly use whole cloves).
4 Tablespoons of Makoto Ginger Dressing (sold at regular grocery stores -refrigerated section)
Place Chicken, Garlic and Dressing in Ziplock bag and let sit for 3-4 hours in refrigerator. Below is a picture of the dressing used!
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