This Greek Quinoa Salad is bursting with delicious Mediterranean flavors, healthy ingredients & plant based protein! It’s vegetarian, gluten free & easily made vegan! This recipe is easy to make, perfect for meal prep and can be served hot or cold.
I love creating quinoa salads. They’re filling enough to eat as a meal, but they’re also great as a side dish! They’re filled with plant based protein, healthy and gluten free.
I love incorporating the flavors of the Mediterranean into my recipes. Sun dried tomatoes, olive oil, garlic and fresh herbs all add a ton of flavor to this Mediterranean style quinoa salad.
Chickpeas and quinoa are both wonderful sources of plant based protein. This is a great recipe for vegetarians or vegans looking to add more protein to their diet. It’s easy to make this quinoa salad vegan by simply omitting the crumbled feta cheese on top.
I love to meal prep this salad at the beginning of the week, then eat it for lunches throughout the week. A little drizzle of lemon juice and a dash of salt and pepper really brightens up this salad after taking it out of the fridge! Trust me, after trying this salad once, you’ll be hooked!
Greek food is a type of Mediterranean cuisine and therefore focuses on fresh vegetables, olive oil, pasta and herbs. You’ll find lemon juice, oregano, onions and tomatoes in most greek dishes, including this Greek Turkey Soup!
A serving of this soup is only 461 calories and packs in 44 grams of protein! And one serving can easily be eaten as a meal.
This soup is delicious reheated. Toss it in the crockpot on Sunday or Monday, then eat it throughout the week for a healthy, delicious meal!
Vegetables, eggs and feta cheese are combined in this easy, healthy, vegetarian and gluten free Greek Crockpot Breakfast Casserole recipe! This low carb dish is perfect for meal prep to eat throughout the week. It’s also a great brunch recipe for a crowd!
I love brunch! So much so that I have a group of friends nicknamed the “SBC: Sunday Brunch Crew”. I love making brunch and going out to brunch. In my world, if the question is brunch, the answer is always yes!
I’ve made so many brunch recipes over the years that it’s impossible to pick a favorite. This Meatloaf Hash definitely ranks up there though!
In just one pot and under 45 minutes, make a delicious Greek Pasta recipe filled with sun dried tomatoes, ground turkey, capers and feta cheese!
I’m so excited to wrap up a great week by sharing this delicious One Pot Greek Pasta Recipe today!
This week has been super busy, but also super fun! I flew up to Sacramento on Monday to make an appearance on Good Day Sacramento and share some of my favorite Summer Cooking Hacks. I flew home just in time to meet my Mom at the airport in San Diego. She flew in from Oklahoma to visit me for the week.
Speaking of one pot recipes, this One Pot Greek Pasta recipe is one for the books! It’s SO flavorful and easy to make! I ate it for back-to-back-to-back meals last week and was so bummed when it was all gone!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city!
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create and share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
Ground lamb recipes are a delicious way to mix up easy weeknight dinners, like this Mediterranean Lamb & Mushroom Pasta recipe, made in one pot in under an hour!
About a month ago, I had the pleasure of joining my new friends at Superior Farms in Northern California to meet some of their ranchers, check out the farms where their lambs graze and learn more about their delicious lamb products.
The Best Greek Turkey Taco Recipe combines Greek spiced ground turkey with an easy cucumber tomato salsa and feta cheese in warm pita bread for a delicious, quick and healthy dinner, made in just 29 minutes!
When it comes to tacos, I’ve yet to meet one that I don’t like!
Greek Meatballs with Tzatziki Sauce are filled with flavor and easy to make, creating the perfect party appetizer or weeknight meal!
Last week I had a craving for meatballs and Greek food, so I created Greek Meatballs!
I combined some of my favorite spices from my Greek Moussaka recipe with delicious feta cheese and ground beef, then paired the meatballs with a flavorful Tzatziki Sauce and served them to friends at an NBA playoff watch party I hosted!
They were a hit and will definitely be served at my next party!
Greek Meatballs Ingredients
1 lb ground beef
1/2 cup red onion (chopped)
2 cloves garlic (minced)
1 small tomato (chopped)
1 tsp cinnamon
½ tsp allspice
¼ tsp cayenne pepper
¼ tsp ground cloves
¼ cup parmesan cheese
¼ cup feta cheese
¼ cup breadcrumbs
Greek Meatballs Instructions
Combine the ground beef, onion, garlic and tomato in a large bowl.
Add the cinnamon, allspice, cayenne pepper and ground cloves.
Add the feta cheese, parmesan, breadcrumbs and egg, then combine well.
Form the mixture into meatballs.
Grill over medium heat for 20 minutes, flipping half way through.
If you do not have a grill available (or this sweet meatball griller), you can also bake the meatballs in the oven at 400°F for 20 minutes.
While the meatballs are grilling prepare the Tzatziki sauce by combining the following ingredients in a medium mixing bowl.
1 cup greek yogurt
1 tbsp olive oil
1 lemon (juiced)
1/2 tsp salt
1/2 tsp pepper
1 tbsp fresh dill
Remove the meatballs from the grill or oven and serve with the sauce.
A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus!
And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!
2 15.5 oz cans garbanzo beans (chickpeas)
1 head garlic + 3 additional cloves (separated)
1/4 cup tahini
1/2 cup olive oil
2 lemons (juiced)
1/2 red bell pepper
1 oz feta cheese (for garnish)
1/4 eggplant (not pictured)
Bell Pepper Strips
Warm Pita Bread
Start by chopping off 1/4 inch of the garlic head, drizzling with olive oil and roasting at 400°F for 35-40 minutes.
Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.
To roast the red pepper, simply place the bell pepper half on a baking dish closest to the heat source in the oven.
For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400°F oven for 35-40 minutes.
Next, begin preparing the hummus by draining and rinsing the garbanzo beans, then placing them in a food processor.
Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini. Blend until a thick puree forms.
Next, separate the prepared hummus into three bowls to make each individual flavor.
Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces. Place into the food processor with 1/3 of the hummus mixture and puree until smooth.
For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.
For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.
Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.
Serve with both vegetables and warm pita bread triangles on the side for dipping.
This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!
Oh My Moussaka!!! In an effort to diversify my recipe portfolio I decided to have “Greek Night” at home last week. I prepared a Hummus Trio with Pita Bread, Stuffed Grape Leaves and Moussaka.
For those of you unfamiliar with this delicious little dish, Moussaka is the Greek version of an Italian lasagna, layered with eggplant, meat sauce and béchamel sauce.
My nephew walked in on Greek Night and asked “what’s for dinner?” I said Moussaka and the look on this 9-year-old Oklahoma kids face was priceless.
It took me back to the movie My Big Fat Greek Wedding when she talked about all the other girls taking Wonderbread Sandwiches to school and she took Moussaka and the other girls said, “Moose Kaka, ewww” haha. But obviously these girls, nor my nephew had ever had Moussaka because there is nothing “eww” about it!
I convinced him to try a bite because Aunt Whitney made it. Two plates full later I think he changed his mind about Moussaka!
Ingredients (serves 6)
2 large eggplants (sliced, unpeeled)
4 tbsp olive oil (divided)
1 tsp salt
1 1/2 tsp black pepper (divided)
1/2 cup breadcrumbs
1/2 yellow onion (diced)
3 cloves garlic (crushed)
1 lb ground beef
1/2 tsp oregano
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp ground cinnamon
2 tbsp tomato paste
1/4 cup red wine
1 cup whole, peeled canned tomatoes (chopped)
2 bay leafs
3 tbsp butter
1/4 cup flour
2 cups (2% or whole) milk
1/2 tsp nutmeg
2 egg yolks
1/4 cup pecorino romano
1/4 cup feta cheese
Slice the eggplant and place on a large foil lined baking sheet. Next, drizzle with 2 tbsp olive oil and 1 tsp salt and pepper.
Next, cover the eggplant with foil and roast in the oven at 475°F for 25 minutes.
Now cover a baking dish with cooking spray, then sprinkle the breadcrumbs on the bottom to form the crust of the Moussaka.
Now begin preparing the meat sauce.
Start by cooking the onion in 2 tbsp olive oil for 3-4 minutes. Next add the garlic, cook for an additional 1-2 minutes then add the ground beef.
Once the ground beef is cooked through add the ground cloves, cinnamon, allspice, oregano and 1/2 tsp black pepper.
Next add the tomato paste, red wine, tomatoes and bay leafs.
It’s about this time the house starts smelling REALLY good! Cover and simmer for 20-25 minutes.
Now begin making the béchamel sauce. Start by melting the butter in a small skillet.
Next, add in the flour and whisk well.
Remove from the heat and add the milk.
Pour the mixture into a separate container to cool.
While the béchamel sauce is cooling, start assembling the moussaka.
By this time the eggplant should be out of the oven and nicely roasted. Start by layering the slices on top of the bread crumbs.
Next, remove the bay leaves from the meat sauce and add a layer to the dish.
Then, another layer of the eggplant.
Another layer of meat sauce and then it’s time to finish up the béchamel sauce to pour on top.
Once the béchamel mixture is cool, add the egg and egg yolks. Whisk together well then pour on top of the Moussaka.
Finally top with the pecorino romano and feta cheese.
Place in the oven at 350°F for 45 minutes or until the edges begin to brown.