GREEK YOGURT SALAD RECIPES

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GREEK QUINOA SALAD RECIPE | BOBBY FLAY | FOOD NETWORK



Greek Quinoa Salad Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano 
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper 
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced 
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

Steps:

  • Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld. 
  • Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes. 
  • Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. 
  • Just before serving, transfer to a platter and sprinkle feta on top.

GREEK CHICKPEA SALAD + TZATZIKI DRESSING FOR A PLANT-BASED ...



Greek Chickpea Salad + Tzatziki Dressing for a Plant-Based ... image

Greek Chickpea Salad + Tzatziki Dressing

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 15

2 medium English cucumbers, chopped
1 large yellow bell pepper, chopped
2 cups cherry or grape tomatoes, halved
1 medium red onion, diced
1 can of chickpeas, drained and rinsed
½ cup pitted kalamata olives, halved
½ cup crumbled feta cheese
Tzatziki dressing:
1/3 cup plain Greek yogurt
1 Tbsp extra virgin olive oil
2 Tbsps fresh squeezed lemon juice
1 Tbsp fresh lemon zest
1-2 fresh garlic cloves, minced or pressed
a small handful of fresh dill, chopped
sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each

Steps:

  • To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
  • Keep refrigerated until ready to use.
  • In a large bowl, arrange all salad ingredients. Pour dressing over, and gently toss to combine well.
  • Allow flavors to blend for at least 10 minutes before eating.
  • Stays good in the fridge for about 24 hours.
  • Enjoy!

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