Mediterranean Quinoa Bowls

 Cooked quinoa (can also use rice or couscous)

diced cucmbers

kalamata olives, sliced

cherry tomatoes, cut in half

chickpeas

fire roasted corn

shredded carrots

pepperoncinis

feta

diced peppers

hummus

Roasted Red Pepper sauce

Lemon dill sauce

favorite greek dressing

Top cooked quinoa with your preferred toppings and dressings.

Lemon Dill Sauce

 1 cup greek yogurt

2 Tbsp mayo

2 Tbsp fresh lemon juice

1 tsp lemon zest

1/4 cup fresh dill

sea salt and fresh ground black pepper to taste

In a small bowl, whisk together yogurt, mayo, lemon juice, zest and fresh dill.

Season with salt and pepper to taste.

Refrigerate in a sealable jar for up to a week in the fridge.

*Best if made a couple hours ahead

**We like to to use this sauce on our Mediterranean quinoa bowls. 

Feta and Roasted Red Pepper Dip and Sauce

 4 oz feta, room temperature

1/4 cup greek yogurt

1/2 cup roasted red peppers

1 clove galic, minced/grated

2 tsp fresh lemon juice

1/2 tsp oregano

1/2 tsp paprika (can used smoked paprika and half of each)

1/2 tsp pepper

1/8 tsp cayenne pepper (optional)

Put everything in a blender and puree until smooth.

*We like to use this as a sauce on our Mediterranean quinoa bowls.

Thai Coconut Red Curry Chicken

 3 Tbsp coconut oil

1 large sweet Vidalia onion, diced small

1 pound chicken breast or thighs, diced into bite size pieces

3 cloves garlic, finely minced or pressed

1 Tbsp fresh ginger, finely chopped, or 2 tsp ground ginger

2 tsp coriander

1 (13 oz) can coconut milk

1 1/2 cups shredded carrots

1-3 Tbsp Thai Red Curry Paste, to taste

1 tsp salt

1/2 tsp black pepper

3 cups baby spinach leaves

1 Tbsp lime juice

1-2 Tbsp brown sugar, optional and to taste

1/4 cup cilantro, chopped (basil may be substituted)

rice, quinoa and/or naan for serving

In a large skillet, saute onion in oil over medium-high heat until they begin to soften, about 5 mins, stirring occasionally.

Add the chicken and cook for an additional 5 mins, or until chicken is done. Stir often.

Add garlic, ginger, coriander and cook for about 1 min, until fragrant, stir frequently.

Add coconut milk, carrots, curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and allow sauce to gently simmer for about 5 mins and sauce has thickened slightly.

Add spinach, lime juice and stir. Cook until spinach it tender. Add brown sugar to taste.

Sprinkle with cilantro and serve over rice with naan.

*I double this recipe when I make it for my family.