While I draw inspiration from many places when developing new recipes for Little Leopard Book, one of my go-to stops is the “most popular” and “most pinned” recipes on LLB.
As the old saying goes, “if it ain’t broke, don’t fix it, just update it!” Ok, so maybe I added the last part, but whatever!
Basically I love taking existing LLB recipes that everyone loves and re-making them with a twist.
In this case, I took the Quinoa Caprese Salad (super popular and one of my personal favorites!) and made a similar Greek Quinoa Salad.
So much flavor, healthy and packed with protein, without the meat!
- 1 cup quinoa
- ½ cup + 2 tbsp Enzo Meyer Lemon Olive Oil (divided)
- ¼ cup red onion (minced)
- ¼ cup green bell pepper (minced)
- 3 cloves garlic (minced)
- ¼ cup balsamic vinegar
- 2 lemons (juiced)
- 2 tbsp green onions (diced)
- 1 tsp dried oregano
- ¼ tsp kosher salt
- ½ tsp black pepper
- 1 cup cherry tomatoes (halved)
- ¼ cup capers
- 1 can (15.5 oz) chickpeas (drained & rinsed)
- ½ cup zucchini (diced)
- ¼ cup feta cheese (crumbled)
- ¼ cup sun dried tomatoes
Bring the quinoa to a boil with 2 cups of water.
Reduce heat, cover and simmer for 15 minutes.
Heat 2 tbsp olive oil over medium heat, add the onion and bell pepper.
Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
Remove from the heat and set aside.
Combine the remaining ½ cup meyer lemon olive oil, balsamic vinegar, lemon juice, green onions, oregano, salt and pepper in a small bowl.
Whisk well, then add the sauteed onion, bell pepper and garlic.
Add the tomatoes to the dressing.
Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
Add the cooked quinoa, capers, chickpeas and zucchini to a large bowl.
Add the tomatoes and vinaigrette dressing to the salad and toss well.
Top with feta and sun dried tomatoes.
Seriously, this recipe is so scrumptiously flavorful (yes, scrumptiously is a real word 😉 )!
The great thing is, this salad is easily made in under 30 minutes and perfect to take for lunch.
It fills you up with tons of protein from healthy ingredients like quinoa and chickpeas, while remaining both gluten free and vegetarian. It’s also easily made vegan and paleo by omitting the feta cheese.
♣ Vegetarian Option: This recipe is vegetarian (omit the feta cheese to make the recipe vegan).
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: Omit the salt, feta cheese and chickpeas to make this recipe paleo.