Posts tagged ‘greek’

February 23, 2012

Quinoa Salad with Grilled Chicken

Leftovers! I love leftovers, because it makes packing lunch a cinch. Last night’s quinoa salad and grilled chicken went straight from my Pyrex dish in the fridge into S’s LunchBots container.

Quinoa is a high-protein, gluten-free grain (actually, a seed) that’s easy to make and very versatile. I had a plethora of cucumbers and grape tomatoes, so I decided to go Greek with the quinoa salad. I like to make quinoa in my rice cooker because it’s perfect every time and I don’t have to think about it once I hit “Cook.” After letting it cool, I tossed it with finely chopped cucumbers, halved cherry tomatoes, minced flat-leaf parsley and red onion, chopped and pitted Kalamata olives, and crumbled feta. Then I made a vinaigrette with olive oil, lemon juice, crushed garlic and dried oregano. I gently mixed it all together and let it chill in the fridge, while I grilled chicken breasts that were marinated in pesto.

Along with the quinoa salad, I packed some carrots, fruit and blue corn chips.  All done and all gluten-free.

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September 13, 2011

Greek Salad with Smoked Turkey

Evidently, I’m not just a glutton for good food—I’m also a glutton for making my life more difficult. I was more rushed than usual this morning and pleased with myself that I put together a yummy, nutritious lunch. But then, I remembered I had to photograph it, too. Add to that: the light was bad, I needed to get gas before I could take S to school, and I couldn’t find her favorite water bottle. Did I mention I’m not a photographer and don’t play one on TV? Blah, blah, blah. Okay, I’ll take that advice I’m always giving to my children: stop whining.

Today’s lunch was inspired by a dinner I made last week. For weeks, I’ve had tomatoes and cucumbers coming out my ears because of my CSA. One morning as I was shopping at Trader Joe’s, the feta caught my eye and all of a sudden I realized I should be making Greek salads. And I mean real Greek salads—the kind that remind me of my honeymoon. The kind that don’t have lettuce in them. That night, I cut up a bunch of cucumbers, tomatoes, olives and parsley. And I snuck in some chopped red onion. For the dressing, I mixed fresh lemon juice with olive oil and added some dried oregano, salt and pepper. I tossed the salad with the dressing and then topped it with feta. The kids loved it. Simple, fresh and I used up a bunch of tomatoes and cucumbers.

This morning, I had a quarter cup of leftover quinoa from last night, so I made a Greek salad again and threw in the quinoa. I included some smoked turkey breast (sans nitrates/nitrites) on the side to give S more protein. And at the last minute, I grabbed a handful of sesame rice crackers so she could scoop the salad with them. The chopping made for a little more work than usual, but now that everyone is out the door and at school it seems worth it. It all took about 10 minutes. For snack? A nectarine and a Trader Joe’s Nutty Chocolate Granola Bar. By the way, those little bars are the perfect combination of sweet and savory.

And, yes, S made it to school on time.

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