I really love Greece and Greek food, and this is one of the easiest and most frequent greek inspired dish that I cook. This makes an incredibly easy lunch, so I usually make 4 servings of it and eat it for 4 lunches throughout the week. Here’s what you’ll need:
- 1 cup dry quinoa
- 1 cucumber
- 1 cup of cherry tomatoes (you can also cut larger tomatoes)
- 2/3 of a medium-large sized red pepper
- 1/3- 1/2 cup red or sweet onion
- 3 pieces of chicken tenderloin (optional)
- 2 teaspoons olive oil
- 2 teaspoons white wine vinegar
- feta or goat cheese (optional)
- red cayenne pepper
- Greek seasoning
- sea salt
- fresh basil (optional)
I start off by thawing the chicken tenderloin (I buy 3-4 packages when it’s on sale and freeze in groups of 3). Once it’s thawed, a put the chicken in a skillet with olive oil, and dump on desired amount of cayenne pepper and greek seasoning on both sides. Cook until done.
If you don’t eat meat, you could also add in my greek style tofu, which you can find here.
While the chicken is cooking, I put 1 cup of dry quinoa (rinsed!) in my rice cooker with a cup and a half of water, and cook for 13 minutes. I then let sit for 5-10 minutes before throwing it into the bowl. I cut up the other veggies and mix with the quinoa, and once the chicken is cooked, I cut that into small pieces and mix with the quinoa and veggies.
Once everything is in the bowl, throw the salt, basil, olive oil, and white wine vinegar in and mix together thoroughly.
Very easy, delicious, healthy, and packed with protein and vitamins! You can toss feta cheese or goat cheese on top if you’d like as well! Like I said, this is so easy to make and tastes delicious, so I make this at least once a month for lunches!
Now it’s your turn to share! What is one of your “go to” meals?
© 2013, Journey To Wellness