There is a Mediterranean restaurant that my husband and I absolutely love going to called, Mediterranean Kitchen. The food is so flavorful (think super garlicky and lemony) and although it isn’t the place to go if you are on a first date (unless you are into that sort of thing) it is definitely the place to go if you want something crazy garlicky good.

I love Mediterranean food which is why I am so excited to share my recipe for a Greek Quinoa Salad that I created.   I am always looking for new ways to incorporate these fresh flavors into my cooking so when I found a recipe for a greek salad with yogurt dressing I knew it would be a winner.

The dressing itself is delicious and not only is great as a dressing but also is amazing utilized as a sauce as well.  I did create this recipe to be a little more garlicky, a lot more lemony and a touch lighter (in calories) by adding both olive oil and chicken stock then traditional dressings/sauces.   I used Greek yogurt for its added protein punch and added quinoa and garbanzo beans to make this salad super filling.

This makes a delicious meatless Monday dinner, an amazing dish to bring to a party and it also tastes amazing after being left to marinate for a day so (“yes please” to leftovers!) My husband loved it and my son fell crazy in love with the flavorful dressing that  is a definite crowd pleaser.

Greek Quinoa Salad with Yogurt Dressing
Salad Ingredients
2 cups cooked quinoa
3/4 c. garbanzo beans (drained and rinsed if using from the can)
1 cup tomatoes, chopped (I used cherry tomatoes and halved them)
1 cup english cucumber, cubed
1/2 c. finely crumbled feta
1/3 c. fresh mint, minced
Yogurt Dressing (recipe below)
Salt & Pepper

Directions
Combine all salad ingredients in a bowl.  Taste for seasoning and add salt & pepper as needed.

Yogurt Dressing
Ingredients
Juice of 1-2 lemons (I like my dressing super lemony so I use two)
2/3 cup Greek-style yogurt
1-2 small cloves garlic, finely chopped into a paste or grated (depending on how garlicky you like it add one or two – I use two)
2 T. extra virgin olive oil
3 T. chicken or vegetable stock
1/4 tsp. cayenne (optional)
Salt and freshly ground black pepper

Directions
In a bowl, whisk together all ingredients.  Voila, delicious dressing!