Appetizers/Snacks, Greek, Quinoa, Salads, Vegetables

Quinoa Greek Salad

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Everyone keeps talking about easy weeknight meals because they’re too busy to pull something elaborate together.  My reality is that I only make easy stuff because I’m lazy.  The time it takes to prep some dishes bores me to the point of insanity!  Back to Her Roots published this recipe earlier this month and it’s exactly what I want.  Easy.  Quick.  Healthy.  It now resides happily in the archive of Maynard where it will be used over and over again.
  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 medium cucumber, peeled, seeded and diced
  • 8 ounces grape tomatoes, halved
  • 1 medium red bell pepper, seeded and diced
  • 1 loose cup fresh parsley, minced
  • 1/2 red onion, diced
  • 1 cup kalamata olives, halved
  • 4 ounces feta, crumbled or cubed


  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  1. In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
  2. Meanwhile, in a large mixing bowl, combine cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
  3. In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine.
  4. Add cooked quinoa to salad and mix well.  Refrigerate for at least an hour to allow flavors to marry.

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Chicken, Dressings, Greek, Sausage

Greek Chicken and Sausage


DSC_6454 copySimply?  This was just yummy.  No way around it!  During my trip to Florida for my third half marathon, my friend, gracious host that he is, prepared this dish for us one night.  When I ate it the first time, I’d had a “few” drinks so I wondered if it was really as good as I remembered, and while it seems food never quite tastes the same when you cook it for yourself, this was just as good!  I made a few changes from his instructions because I wanted it as simple and quick as possible.

I served this with a side salad tossed with a 1/4 cup EVOO, a teaspoon of Dijon mustard, a clove garlic, chopped, and a healthy sprinkle of garlic salt.  The recipe also courtesy of said Floridian friend.


Pre-heat oven to 350*

  • 10 chicken tenders
  • 1 pound turkey sausage (link), chopped bite size
  • 8-10 fingerling potatoes, cut bite size
  • 1 cup pitted kalamata olives
  • oregano
  • 3-4 garlic cloves, roughly chopped
  • salt & pepper
  • olive oil
  • juice from one lemon
  • feta cheese


1.  Place chicken in oiled 13×9 inch dish and sprinkle both sides liberally with salt and pepper.  Now sprinkle with oregano.

2.  Add sausage and lemon juice.  Drizzle with olive oil.

3.  Add garlic, olives and potatoes.

4.  Cover with foil and cook for about 45 minutes or until chicken is cooked through.

5.  Sprinkle with feta just before serving.

Greek, Pizza, Vegetarian

Greek Pizza

Greek Pizza © Shanna Dee Photography

Source:  For the Love of Cooking

Greek Pizza:

  • Pillsbury pizza crust (in the tube)
  • corn meal (to sprinkle on pizza baking tray)
  • pizza sauce
  • 8 oz. Mozzarella cheese
  • feta cheese
  • 14 oz can artichoke hearts, very well drained & chopped
  • 5 oz. Kalamata olives, well drained & sliced in quarters lengthwise*
  • red onion, sliced thinly
  • 3 Roma tomatoes, sliced thinly
  • 3 Tablespoons fresh oregano, chopped (dried works too, but you’ll use much less)

Pre-heat oven to 425 degrees

For my pizza I used a pizza stone.  You could also use a pizza baking tray. 

Pizza Stone Directions:

You may refrain from using cooking spray and simply spread the corn meal around the stone, allowing for a crunchier crust and also discouraging any stuck corners.

Spread dough evenly over pizza stone.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I cooked mine for 30 minutes but also opened the oven several times to test doneness (I’ve never made a pizza before!).  Since ovens vary, to avoid burning, I suggest starting with 20 minutes and going from there.  The center of the pizza should be hot and bubbly and begin to show browning – this is generally a great way to test doneness through and through.

Baking Pan or Cookie Sheet Directions:

Roll the dough into whatever shape and size of pizza you desire. Coat pan with cooking spray then sprinkle lightly with corn meal.

Spread dough evenly on baking tray/sheet.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I recommend 18 minutes for a crispier crust, but since ovens vary you may need to monitor for doneness.

*I bought a 9.5 ounce jar of pitted olives and used about half.