Greek Islands Quinoa Salad
Blue skies and Austin's sunny weather pair beautifully with this Greek Island-inspired quinoa salad featuring chickpeas, vegan feta cheese, and a bushel of fresh herbs and vegetables. And if you ask us, a bottle of crisp white wine is a must for this meal.
Servings
Produce
Cherry Tomato
6 3 oz
Spinach (Organic)
4 2 oz
Parsley (Organic)
0.5 0.25 oz
Mint (Organic)
0.25 0.13 oz
Lemon
1 0.5 Whole
Garlic (Organic)
1 0.5 Clove
Green onion
1 0.5 oz
Cucumber
1 0.5 Whole
Protein & more
Chickpea
2 1 Can
Quinoa
1 0.5 cup
Vegan feta
3 1.5 oz
Ciabatta roll
2 1 Whole
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Olive tapenade
Garlic
2 1 Clove
Kalamata olives
1/2 0.25 cup
Capers
1 0.5 tablespoon
Italian parsley
1.5 0.75 tablespoon
Olive oil
2 1 tablespoon
Lemon juice
1 0.5 tablespoon
Prep ahead (optional)
a. Peel cucumber as desired; ½” dice. b. Slice cherry tomatoes in half or quarters. c. Juice half of lemon. d. Chop spinach bite-sized. e. Rough chop parsley leaves and tender stems. f. Stack mint leaves and thinly slice. g. Mince garlic. h. Thinly slice green onion, keeping white and green parts separate.
Instructions
1
Cook quinoa:
a. In medium saucepan over medium heat, add 1 tbsp olive oil.
b. Add white parts of green onion (¼” dice), garlic (mince), and ½ tsp salt. Cook until onions and garlic have softened and become fragrant, about 2-3 minutes.
c. Add quinoa and stir to coat. Add 2 cups water (1 cup for 2-person portion); increase heat to medium-high, cover, and bring to a boil. Reduce heat to medium and cook until tender, about 15 minutes. Set aside covered for 5 minutes.
d. Add to large bowl, spreading out as much as possible to cool.
2
Assemble salad:
a. In second mixing bowl, add 1 tbsp lemon juice and 2 tbsp olive oil. Whisk thoroughly.
b. Stir in chickpeas (drain and rinse), remaining green onion (thinly slice), cherry tomatoes (slice in half or quarters), cucumber (peel as desired, ½” dice), spinach (chop bite-sized), mint (stack leaves to slice or mince), Italian parsley (rough chop or mince leaves), and vegan feta.
c. Add quinoa; mix thoroughly. Salt to taste.
3
Make croutons:
a. Cut ciabatta into 1”-thick slices.
b. In medium sauté pan over medium-high heat, add 1-2 tbsp olive oil. When warm, add ciabatta slices; toast until golden.
4
Serve:
a. Divide quinoa salad among bowls.
b. Slather olive tapenade on croutons or use it to top the salad. Yum!
Chef's notes
Tapenade is a versatile condiment. Use it as a topping on crackers, chips etc.; stuff portobello mushrooms with it; mix it with pasta or polenta; spread it on a bagel for breakfast; and if you feel adventurous, mix it in with your bread dough to make a fantastic olive loaf.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX