Recently I tried Panera’s new Mediterranean flatbread in combination with their Greek salad. The flatbread was a very nice surprise. I loved the curried lentil hummus and tzatziki sauce used in the flatbread, and the light Greek salad was the perfect match. Inspired by this recent positive experience, I decided to make a Greek-style quinoa dish.
I diced 1/2 of a cucumber, about 1/4 cup of Kalamata olives, about 1/4 cup of red onion, and one large tomato and 6 grape tomatoes. I added about 1/2 cup of tangy feta cheese. I mixed all these with quinoa I had already cooked (1 cup dry).
Then I added a simple dressing made of 3 Tbs olive oil, 1 Tbs red wine vinegar, 1 tsp oregano, 1/2 tsp sea salt, freshly ground pepper, and about 1 tsp of freshly squeezed lemon juice.
The final result was very satisfying. If anything, next time I might add slightly more lemon and/or vinegar to the dressing.
Yummy! This dish highlights one of my favorite things about quinoa – you can pretty much throw in anything you want and it becomes a creative, colorful, delicious dish. 