Greek Salad Quinoa Bowls
a nice weekend in Ohio + an easy lunch to stay or to go
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Hey friends,
I hope you all had a wonderful weekend. I spent it with most of my family at my brother and sister-in-law’s house in Cleveland. It was so fun to be all together and we even got to have an early birthday celebration for my niece Remy. For her birthday menu she requested: steak, roast chicken, mac & cheese, and banana cake. My kinda kid!!
My sister-in-law Kait, who runs SLFMKR, organized an amazing book event for me on Sunday. Aubrey Johansen (a.k.a. @thatswhatsheeats) was my conversation partner - what a dream. And then last night, my parents joined me for my final book tour stop in Hudson, Ohio at their incredible library and I got to interview THEM about working on designing my new book (for more about that, see here!). All in all, a really special weekend.
Okay, onto lunch! Today I have a recipe that is truly something I eat all of the time. A simple-but-perfect Greek salad served on a big bowl of quinoa. I taught this recipe in a cooking class this past fall and it was such a hit. Like all of my recipes, it’s simple and reliable, but it’s also a great jumping off point. Not into onions? Skip ‘em! Hate quinoa? Use any grain. Looking for more spice? More crunch? I cover all of these notes and suggestions in the recipe below. I hope you enjoy this one. It’s especially good for when you want to take lunch with you. Just pack it into a container and the quinoa will absorb all of the lovely dressing from the salad and it’s all excellent at room temperature. Great for a hike, road trip, or simply lunch at your office desk.
Recipe below for paid subscribers plus notes if you are vegan, seeking more protein, not a quinoa person, or are looking for more of a spicy kick!
GREEK SALAD QUINOA BOWL makes a hearty portion
3 tablespoons extra virgin olive oil
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