Greek Inspired Quinoa Salad

If you're anything like me, you frequently have stragglers in your fridge. That half zucchini that's left over from the night you sauteed some to go with pork chops. The handful of cherry tomatoes your kid doesn't want to finish from the carton, tzatziki from gyro night. 

I originally only wanted to use the taztziki, because it's delicious and I didn't want to toss out 4 cups of it. Anyway, planning our dinner of Greek meatballs with tzatziki and pita led me to throwing a bunch of stuff together and topping it with feta. 

 As a side note, have you ever tried to blog first thing in the morning only to be put on pause every 5 minutes because you need to run the toddler to the potty and grab morning snacks for the kids? Things gets kind of crazy 'round here.. I should probably start doing this when I first wake up, before they do.

Okay. Anyway, sorry for getting side tracked. 

We love quinoa here at our house. And we love zucchini, onion, garlic, and feta. 

 
Don't mind the previously sauteed zucchini. By all means, use fresh if you have it. 

Ingredients:

• 2 cups dry quinoa, cooked
• 8 cherry tomatoes, sliced in half
• 4 cloves garlic, minced
• 1/2 an onion, diced
• 1/2 bell pepper, diced
• 1/2 zucchini, sliced
• 1/2 tsp pink Himalayan salt (or any salt)
• 1 tsp basil
• 1 tsp Mediterranean oregano
• 1 tsp parsley
• 1 tsp black pepper
• 1 tsp rosemary
• 1/2 tsp dill weed
• 1/2 tsp thyme
• feta, if desired

Directions:

1. After you cook your quinoa, put it to the side to cool.
2.   Heat a pan with butter or coconut oil over medium heat. Throw your veggies in to quickly heat them and slighly soften the onion and pepper. 
3. Toss it all together with your quinoa and sprinkle with feta.

This was REALLY good with pita and tzatziki. I actually plan to eat just this in a pita pocket later on for lunch. Yum!