Lemon Oregano Chicken With Greek Quinoa Salad

First, a huge thank you to my friend Darin for sharing the quinoa recipe with me. I'm going to post the recipe as he he did with my notations to the side. I REALLY enjoyed this salad, and think it will be even better after a night in the refrigerator. My 2 year old loved it too, I'm so excited that he likes kalamata olives!

Greek Quinoa SaladIngredients:

3 cups vegetable stock or water  (I used water, and only 2 cups)
1 ½ cups quinoa, uncooked (reduced amount to 1 cup)
¼ cup apple cider vinegar
1 clove garlic, minced
Juice from one lemon
3 T olive oil (only used 1 1/2 tbsp)
½ cup kalamata olives (chopped)
1/3 cup fresh itilian parsley, chopped
1/3 cup fresh cilantro, chopped
1 red onion, diced (optional) - (I used 1/2 of a large one)
1 cup cherry tomatoes, sliced in half
½ cup chopped artichoke hearts (optional) (do add these, the NOT marinated kind, they are delicious!)
½ cucumber diced, (optional)
½ cup yellow bell pepper (optional) (I didn't use the yellow pepper, this had more to do with $ than with taste)
½ cup red bell pepper (optional)
½ cup feta cheese (use the reduced fat kind, it still tastes just as good, and I like feta so I used a whole 6 oz container)
Salt and pepper to taste

Preparation:
In a medium-large saucepan, cook the quinoa in vegetable stock for 15-20 minutes, until tender, stirring occasionally. Set aside and cool.
In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
Gently toss the cooled quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the salad and gently fold in. Salt and pepper to taste. Add Feta cheese. Eat!
Prepared as I did this made (8) 1 cup servings, 205 calories, 75 calories from fat

Lemon Oregano Chicken

(4) 4 oz boneless skinless chicken breasts
Juice of 3 lemons
2 T chopped fresh oregano
1 T honey
1/2 Tbsp olive oil

Place chicken in plastic zip lock bag, or other marinating container. Mix lemon juice oregano honey and oil and pour over chicken. It may help to heat the honey somewhat so that it mixes in more easily. Let the chicken marinade in this solution for at least 20 minutes, or up to overnight in the refrigerator. Place chicken breasts in heated non stick skillet and cook until juices run clear. This would also be excellent on the grill!

4 servings, 161 calories, 58 from fat

Mmmm... Garlic

and ginger and shrimp! oh my! Make this for dinner! I served it over quinoa, delicious! I even splurged and added some fat.

Garlic Ginger Shrimp and Veggies

1/2 tbsp olive oil

1 tsp butter
2 cloves garlic minced
1 tsp ginger finely chopped or grated
1 small onion chopped
6 oz broccoli cut into small florettes
9 oz asparagus cut in 1 inch dice
35 medium shrimp
salt and pepper
Heat the pan over medium heat, add olive oil and butter. When warm add the garlic, and ginger, cook about 20 seconds, just until the aromatics are released, then add the onion, broccoli and asparagus. *note* I weighed the asparagus and broccoli just because I could. The asparagus was just some I had left over. The broccoli was the tops from one head. Cook the vegetables until crisp tender, add the shrimp and cook until done. Salt and pepper to taste.

3 servings
170 calories
45 calories from fat

Served over 1/2 cup cooked quinoa adds another 100 calories. 270 calories for a delicious meal, now that's what I'm talking about!

Quinoa Love

Quinoa Spinach Frittata

■3 cups cooked red quinoa (can use the regular quinoa, i just happened to use the red)
■1/2 cup parmesan (i used the finely grated topping stuff)
■1/2 cup grated mozzarella
■3 large eggs
■3 large egg white
■1/4 tsp leaves oregano
■1/2 tsp pepper
■1/2 tsp salt
■1 clove garlic
■5 large spring onions
■1 bunch spinach

seasonings are approximate, use to your taste

Directions

Cook 1 cup quinoa in 2 cups water (this makes 3 cups cooked quinoa)saute the onions in pan w/non stick spray. add garlic and spinach, cook until wilted, add seasoned salt and oregano remove from heat, add quinoa and parmesan. beat the eggs together then add to the quinoa mixture. pour everything into 2 qt casserole dish sprayed with non-stick spray. top with mozzarella cheese. bake at 350 degrees for 30 minutes and cheese is melted.



(6) 215 calorie servings
81 calories from fat

Lemon Basil Quinoa

• 1 tbsp olive oil
• 1/2 medium onion chopped
• 8 medium mushrooms sliced
• 3 cups cooked quinoa
• 4 tbsps basil chopped
• 1/2 tsp salt
• 1 lemon yields lemon juice
• 1/4 tsp lemon zest

Saute the onion and mushrooms in the olive oil, add the quinoa, basil, salt, lemon juice and zest (for less lemon flavor omit the zest) heat through.

6 servings
117 calories 35 from fat.

I served this tonight with 3.5 oz grilled chicken breast and 10 grilled asparagus spears.  The entire meal was 334 calories.