Greek Style Quinoa Salad

Greek-Style Quinoa Salad

Serves: 6
Prep Time: 20 Minutes
Cook Time: 15 minutes

Ingredients:

1 cup quinoa
2 cups water
3 tbsp. olive oil
¾ cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
¼ cup kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 ounces sheep’s milk feta cheese, cubed
¼ cup diced red onion
Salt and pepper to taste

Place quinoa in a strainer and rinse under cold running water.
Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer.
Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill.
Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve.

*Feta cheese may be too salty for some. To lower the sodium count, soak it in water overnight.

Greek Style Orzo Soup

Ingredients

* 6 ounces burger crumbles
* 1 1/2 teaspoons olive oil
* 1 large onion, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon ground cinnamon
* 1/2 teaspoon crumbled dried rosemary, or oregano
* 1/4 teaspoon crushed red pepper, (optional)
* 1 14-ounce can whole tomatoes, undrained
* 2 tablespoons chopped, pitted black olives
* Salt & freshly ground black pepper, to taste
* 12 ounces orzo
* 1/4 cup crumbled feta cheese


Preparation

1. Put a large pot of salted water on to boil.
2. Cook 'beef' in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes.
3. Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper, if using; cook, stirring, until fragrant, about 1 minute more. Add beef.
4. Puree tomatoes and their juices in a food processor until smooth. Add to the meat mixture and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper.
5. Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Drain and toss with the sauce. Serve garnished with feta.

Greek Burgers w Tzatziki

In the absence of vegetarian pastitsio (I haven't given up yet!), we've had Greek Meatloaf, Greek double baked lemon potatoes, lemon scallops, and Greek rice pudding straight from Papui. Why not add one more :) I LOVE Greek food!!

Greek Turkey Burgers With Tzatziki Sauce
Start to Finish: 20 min
Ingredients

Tzatziki Sauce:

1 container (6 oz) plain Greek yogurt
1/4 cup chopped cucumber
2 tablespoons chopped red onion
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill
2 teaspoons fresh lemon juice

Burgers:

1 lb your favorite turkey substitute. I'm trying MSF California Turkey Burgers this time, but I'm looking ahead to using leftover Thanksgiving Tofurkey. So Good!!!
1 cup crumbled feta cheese (4 oz)
1/3 cup chopped red onion
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
4 whole wheat burger buns, split
1 medium tomato, thinly sliced

1. In small bowl, mix 1/2 cup yogurt and remaining sauce ingredients; refrigerate until serving.

2. Heat gas or charcoal grill. In medium bowl, mix all burger ingredients and remaining yogurt. Shape mixture into 4 patties, about 1/2 inch thick.

3. Place patties on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning after 5 minutes, until thermometer inserted in center of patties reads 160°F. Place burgers in buns with tomato slices and sauce.

How-To Broil patties with tops about 6 inches from heat 4 minutes; turn patties. Cook 6 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160°F.

Substitution Finely shredded Monterey Jack cheese can be substituted for the feta cheese.

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