Summer always brings on some eating quandaries for me. It is so hot I don’t want to stand in front of a hot stove or grill, and I for sure do not want to eat something hot. A friend shared a recipe with me a few days ago for a Mediterranean orzo salad. I took out the orzo and made it gluten free with quinoa. Then added cold grilled chicken left over from a few days prior and lettuce. YUM, it was delicious! The next day for lunch I subbed the chicken out for a half can of anchovies, so good! Easy to fix, stores well and super versatile. This will be in a consistent rotation for sure! Try out your own variations and don’t be afraid to omit those items that don’t settle well with you.
So, with no further a-do, here is the recipe!
- 2 C cooked quinoa
- 1/4 C extra virgin olive oil
- Juice of 1 lemon (I also added a few zests of the peel)
- 1 teaspoon pink salt
- 1/2 teaspoon black pepper
- 1 C cherry or grape tomatoes
- 1 C pitted kalamata olives
- 1 C cooked chickpeas
- 1/2 diced red onion
Minced parsley, chives or basil
Add ins:
- Mixed greens
- Spinach
- Chicken
- Anchovies
- Salmon
- Feta, blue or goat cheese
I would wait to put in the add ins until you are ready to eat it or, take if for lunch. It allows you to alter the base recipe and the greens or spinach do not get wilted.
I’d love to hear what you think and what your favorite variation is!
Here is to some great summer eating!
