Quinoa Going Greek

Once again, as with my Italian and Asian versions, shared in the 2 previous weeks, I claim no expertise in ethnic cuisines of any sort.  --So this is my own take on "Greek" Quinoa Salad, based mostly on Greek gyro sandwiches we've had.  Princess Artiste couldn't stop snacking on it before heading out to the gym, and said it's her new favorite dinner.  Hubby said it was definitely worth remembering for another time, and sharing on the blog, so here you go...

Greek Quinoa Salad

2 cups Quinoa, cooked as directed, using chicken stock as the liquid 

1 1/2 lbs beef steak --marinated for an hour or more in Greek Marinade found on the  Greek recipes section of Food.com.

While the quinoa cooks, then cools slightly, and the steak marinates, prepare the following:

1 1/2 slicing cucumbers, peeled, sliced, then salted, set to rest for 20 minutes, and drained 

1/2 large, sweet onion, finely sliced, then cut in 1/2" pieces 

4 medium vine-ripened tomatoes, coarsely chopped 

1/2 cup Feta cheese, crumbled

*If I'd had them, I would've also added olives, and pepperoncini or sliced Anaheim peppers. 


Drain, and broil or grill the steak until it reaches the desired doneness.  Allow it to rest a few minutes, and slice thin, across the grain.


Toss all the above together with a dressing of

1/2 cup plain yogurt  

Lime juice, squeezed from one lime 

2 Tbsp red wine vinegar 

1/4 to 1/2 cup olive oil 

1 tsp dried oregano  

3 tsp minced parsley 

My poor attempt at staging... Should've put more salad in the bowl!  ;-)

1/4 tsp garlic powder 

1/4 tsp black pepper 

dash cayenne pepper

Serve warm or cold.