Greek Vegetarian Dinner: Light Quinoa Salad, Lemon Chickpea Soup, and Cucumber Tzatziki

Allergens

Quinoa, dairy (feta cheese, Greek yogurt)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1/2 small red onion, finely chopped
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled (optional)
• 3 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 lemon, juiced
• 2 cups Greek yogurt
• 1 cucumber, grated
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Set aside to cool.
2. Prepare the lemon chickpea soup by heating the vegetable broth in a large pot over medium heat. Add the chickpeas and bring to a simmer. Cook for 10 minutes, then remove from heat and stir in the lemon juice.
3. In a small bowl, combine the Greek yogurt, grated cucumber, garlic, salt, and pepper to make the cucumber tzatziki.
4. In a large mixing bowl, combine the cooled quinoa with the red onion, diced cucumber, cherry tomatoes, and olives. If desired, mix in the crumbled feta cheese for extra flavor.
5. Serve the lemon chickpea soup warm alongside the quinoa salad, topped with a dollop of cucumber tzatziki.

Chef’s Insight

To enhance the vibrancy of the dish, use multi-colored cherry tomatoes and Kalamata olives.

Notes

Feel free to add more vegetables to the quinoa salad according to your taste preferences.