CUCUMBER QUINOA SALAD This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemon vinaigrette, and it’s SO fresh and delicious! INGREDIENTS: CUCUMBER QUINOA SALAD INGREDIENTS: 1 English cucumber, diced 2 cups chilled* cooked quinoa (see this tutorial for how to cook quinoa) 1/2 cup diced red onion 1/2 cup crumbled feta cheese 1/3 cup julienned or roughly-chopped fresh basil leaves 1 batch Lemony Italian vinaigrette (see below) LEMONY ITALIAN VINAIGRETTE INGREDIENTS: 1/4 cup olive oil 2 tablespoons apple cider vinegar or red wine vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon Italian seasoning, homemade or store-bought pinch of salt and black pepper DIRECTIONS: TO MAKE THE CUCUMBER QUINOA SALAD: Toss all ingredients together until combined. Serve immediately. TO MAKE THE LEMONY ITALIAN VINAIGRETTE: Whisk all ingredients together in a small bowl until combined. *If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly! **Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa. Greek Salmon INGREDIENTS FOR TOPPING 1/4 c. extra-virgin olive oil Juice of 2 lemons 1 clove garlic, minced 1 tsp. dried oregano 1/2 tsp. red pepper flakes Freshly ground black pepper 1 c. cubed feta 1 c. quartered tomatoes or halved cherry tomatoes 1/4 c. sliced kalamata olives 1/4 c. chopped Persian cucumbers 1/4 chopped red onion 2 tbsp. freshly chopped dill FOR SALMON 1 lemon, thinly sliced 1 small red onion, sliced 4 (12-oz.) salmon fillets, patted dry with paper towels Kosher salt Freshly ground black pepper DIRECTIONS Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients. Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes. Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine. To serve Plate salmon with lemon and red onion slices and top with feta mixture. MEAL PREP for SUMMER | light & fresh recipes + PDF guide Downshiftology My summer meal prep is finally here! Create an endless supply of healthy meal prep recipes throughout the summer with this new meal prep plan. Today I’m showing you how to turn 10 ingredients into delicious smoothies, vibrant salads, and satiating snacks. All of the meal prep ideas are light, fresh, hydrating and delicious! BONUS: Because of your amazing comments and feedback on my meal prep series I created a PDF guide of this summer meal prep plan. You can download it here: https://ift.tt/2IXuRv2... PS - As a reminder, all healthy recipes and meal prep on my channel and website are always gluten-free. For the FULL blog post and recipe links: https://bit.ly/2nR9oZi Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX PRODUCTS MENTIONED SANGRIA CHICKEN RECIPE INGREDIENTS FOR THE SANGRIA BUTTER SAUCE: 1 cup dry or semi-dry white wine (wine that one would drink) 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1 teaspoon freshly grated orange zest 3 tablespoons Chambord liqueur ½ cup heavy cream pinch of fine sea salt or kosher salt ½ cup unsalted butter diced FOR THE MARINATED CHICKEN: ¼ cup freshly chopped parsle --- Support this podcast: https://anchor.fm/roger-keyserling/support
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