Greek High Protein Salad
Bethany and Mike have been blessed to receive many delicious meals since baby Garrett was born a few weeks ago. This was one of their favorites. Last week, Bethany and I tried to recreate the recipe, making a few adjustments to increase the protein and we added some fresh basil. The original recipe that we adapted was from www.thelemonbowl.com- Brown Rice Greek Salad. We substituted quinoa for the brown rice and added seasoned browned ground turkey to increase the protein.
Ingredients
1 ½ cup quinoa
3 cups water
1 ½ pounds ground turkey
2 cloves garlic smashed
2 teaspoons garlic salt
2 teaspoons oregano
2 teaspoons greek seasoning
2 cucumbers peeled and chopped
2 can garbanzo beans
1 cup sliced scallions
1 or 2 large yellow or orange pepper chopped
½ cup crumbled feta cheese
1 cup kalamata olives
2 cups cherry tomatoes
10 basil leaves chopped fine
¼ cup chopped mint
Dressing
3 Tablespoons olive oil
2 lemons juiced
zest of 2 lemons
2 Tablespoons oregano
2 Tablespoons chopped mint
4 cloves garlic
Cook quinoa in water. Bring to a boil and then turn to simmer and simmer for 15 minutes or until all water is absorbed. Allow to cool. Brown ground turkey with smashed garlic, garlic salt, oregano and greek seasoning. While quinoa is cooking and ground turkey is browning, cut the cucumbers, slice scallions, chop the pepper, chop basil and mint and slice cherry tomatoes in half. Make dressing by combining all ingredients and set aside. When quinoa is cooled, add cucumbers, peppers, scallions, cherry tomatoes, feta, olives, basil and mint. Stir in dressing. Add cooled browned ground beef and stir until dressing is mixed throughout. Refrigerate and serve with pita bread and hummus.
- 1 ½ cup quinoa
- 3 cups water
- 1 ½ pounds ground turkey
- 2 cloves garlic smashed
- 2 teaspoons garlic salt
- 2 teaspoons oregano
- 2 teaspoons greek seasoning
- 2 cucumbers peeled and chopped
- 2 can garbanzo beans
- 1 cup sliced scallions
- 1 or 2 large yellow or orange pepper chopped
- ½ cup crumbled feta cheese
- 1 cup kalamata olives
- 2 cups cherry tomatoes
- 10 basil leaves chopped fine
- ¼ cup chopped mint
- Dressing
- 3 Tablespoons olive oil
- 2 lemons juiced
- zest of 2 lemons
- 2 Tablespoons oregano
- 2 Tablespoons chopped mint
- 4 cloves garlic
- Cook quinoa in water. Bring to a boil and then turn to simmer and simmer for 15 minutes or until all water is absorbed. Allow to cool.
- Brown ground turkey with smashed garlic, garlic salt, oregano and greek seasoning.
- While quinoa is cooking and ground turkey is browning, cut the cucumbers, slice scallions, chop the pepper, chop basil and mint and slice cherry tomatoes in half.
- Make dressing by combining all ingredients and set aside.
- When quinoa is cooled, add cucumbers, peppers, scallions, cherry tomatoes, feta, olives, basil and mint. Mix well.
- Stir in dressing.
- Add cooled browned ground beef and stir until dressing is mixed throughout.
- Refrigerate and serve with pita bread and hummus.
What ingredients do you like to mix together in your summer salad?
