This hybrid of two beloved classics shows off the refreshing yet hearty flavors of the Mediterranean. Try it as a salad or stuff it in a whole-wheat pita topped with tangy feta. This recipe comes to us from Elizabeth of Yoga and Pilates with Elizabeth Silas.
- 1 cup quinoa, rinsed
- 1 3/4 cups low sodium vegetable stock
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 2 carrots, chopped small
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 cup greens of choice, chopped
- 8 ounces black olives, seeded and chopped
- 8 ounces black beluga lentils, cooked
- 1 15 ounce can chickpeas, rinsed
- 1/4 white onion, minced
- 2 cloves garlic, minced
- handful of parsley, minced
- juice of ½ lemon
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 4 ounces feta cheese*, crumbled
- 6 whole-wheat pita pockets*
Place the quinoa in a medium saucepan over medium high heat. Toast, stirring frequently, for 3-5 minutes, or until the quinoa smells nutty.
Add the vegetable stock, cover and bring to a boil turn the heat down to low. Simmer the quinoa in the stock, covered, for 10-15 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff and place in a bowl. Set aside to cool.
Place the cherry tomatoes, cucumber, carrots, bell peppers, greens, olives, lentils or chickpeas, onion, garlic and parsley together in a large bowl.
Place the lemon juice, olive oil and vinegar together in a small container with a fitted lid. Season with the turmeric, cumic, garlic powder, onion powder, salt and pepper. Shake well, taste for seasoning and adjust if desired.
Dress the salad with as much of the dressing as you like. Mix until coated. Add the cooled quinoa, stir and stuff in whole-wheat pita pockets if using. Top the salad with feta, if using, and enjoy.