Tag: kalamata olives

Mediterranean Quinoa Salad

A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata
olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh clean ingredients.

I had dinner at my friend Julia’s house last week, and she made a similar salad as a side dish which she served with fish although hers didn’t have tomatoes or feta (I recall she mentioned she was out). I posted a picture of it on Instagram^[1] the other day and got so many requests, most of you mentioning the feta was a must! So I made this for dinner last night, with the feta as you requested.

Have lots of leftovers so I am having a big bowl of this for lunch today! This also makes a great side dish for chicken or fish, perfect for backyard parties and BBQ’s (can’t wait for the warmer weather!) You can totally adapt this to your taste, leave out what you don’t like, add more of what you do like. Easy!

Mediterranean Quinoa Salad
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 generous cup • Old Points: 3 • Weight Watcher Points+: 5 pt
Calories: 145.5 • Fat: 8 g • Carb: 15.5 g • Fiber: 2.5 g • Protein: 4.3 g • Sugar: 0 g
Sodium: 137 mg (without the salt) • Cholest: 7.4 mg

Ingredients:

1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
1/2 – 3/4 lemon, squeezed
1/4 cup (about 10) kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced (from 1 English)
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and fresh pepper, to taste

Directions:

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes over 6 1/4 cups.

If you like this salad, you may also like:

Southwest Black Bean Quinoa Medley^[2] from Skinnytaste
Quinoa Salad with Black Beans, Corn and Tomaotes^[3] Simply Recipes
Spinach Quinoa Salad with Roasted Grapes, Pears and Almonds^[4] Two Peas and A Pod
Quinoa Salad with Avocado, Radishes and Cucumber^[5] Kalyn’s Kitchen

References

^{^} Instagram (instagram.com)
^{^} Southwest Black Bean Quinoa Medley (www.gordon-ramsay-recipe.com)
^{^} Quinoa Salad with Black Beans, Corn and Tomaotes (www.simplyrecipes.com)
^{^} Spinach Quinoa Salad with Roasted Grapes, Pears and Almonds (www.twopeasandtheirpod.com)
^{^} Quinoa Salad with Avocado, Radishes and Cucumber (www.kalynskitchen.com)

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https://gordon-ramsay-recipe com/preparation/mediterranean-quinoa-salad html

Greek Chicken Salad with Homemade Croutons

by Pam on February 11, 2013

I wanted to make a salad to serve with the Fire Roasted Tomato Soup with Homemade Croutons^[1] for dinner. I decided to add some sliced chicken to the salad to make it hearty and filling. I used homemade croutons^[2] to this salad and used leftover Fran’s Vinaigrette^[3] to dress this salad. I loved the combination of the spicy pepperocini’s with the tangy olives, salty feta, crunchy croutons, and tender chicken. It was a fantastic salad filled with great flavors and textures that my whole family enjoyed. It paired nicely with our tomato soup.

Make the homemade croutons – see recipe here^[4].

Make Fran’s Vinaigrette – see recipe here^[5].

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes, until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.

Print^[6]

Save^[7]

Greek Chicken Salad with Homemade Croutons

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

1 tsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Oregano, to taste
Garlic powder, to taste
4 cups of romaine lettuce, chopped
2 baby bell peppers, sliced (Red & yellow)
2 tbsp pepperocini slices
2 tbsp kalamata olives, sliced
2 tbsp feta cheese
Homemade croutons (see recipe link above)
Fran’s vinaigrette, to taste (see recipe link above)

Directions:

Make the homemade croutons – see recipe link above.

Make Fran’s Vinaigrette – see recipe link above.

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes or until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fire Roasted Tomato Soup with Homemade Croutons (www.gordon-ramsay-recipe.com)
^{^} homemade croutons (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette – see recipe here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Shrimp and Olive Marinara over Galletti Topped with Parmesan

by Pam on December 3, 2012

This meal was created at the request of my seven year old son. He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese. No other ingredients… just his favorites. He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too. I’ve never used this type of marinara (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy. Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions. Drain. Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Print^[1]

Save^[2]

Shrimp and Olive Marinara over Galletti Topped with Parmesan

Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by my son!

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)