Mediterranean Munch

Yes, this recipe has quinoa. Again.

To be fair though, I did warn you of my love for this superduper grain.

Inspired by Miami Juice while on vacation in Florida, I created an Israeli twist on a Greek salad that is sure to make the persons next to you at lunchtime uber jealous. This protein-packed Mediterranean shmorgasboard is super satisfying, filling and oh-so-delicious.

Ingredients:

1 cup uncooked quinoa
2 cups water

2 tomatoes
3 Persian cucumbers (perfect for our Mediterranean theme, no?)
1/2 red onion
4 oz. light feta cheese

1 lime, juiced
2 lemons, juiced
2 tbsp. olive oil
1/4 cup fresh mint, chopped fine
2 tbsp. za'atar spice +1 tsp.
1 tsp. garlic powder
1 tsp. red pepper flakes
1 tbsp. salt
1 tbsp. ground fresh pepper

Procedure:
Cook the quinoa. (See my other quinoa-containing recipes for this procedure)

Rinse all the veggies well (especially the cukes because they're going uncircumcised), then chop cucumbers and tomatoes to be similar in size, chop the onions into thin strips as shown above.

Next, cut the feta into small squares, about 1" cubes.

Now, let us prepare the dressing. Juice the lemons and limes, add in the olive oil, garlic powder, red pepper flakes, salt, pepper, 1 tbsp. za'atar, and fresh mint. Beat well or put it in a blender to really mix it up. Toss the veggies and light feta in the dressing.

Now, we're ready to plate. First put the quinoa, then the dressed veggies & feta and sprinkle that last tsp. of za'atar on top. Serves 4. Enjoy!