Friday, August 1, 2014

Quinoa, .....Happy Friday.... *

Well I subscribe to a blog that's fantastic, and food blog.. I have been reading for years now..And this morning in my email.. I saw this and I thought maybe you would enjoy her food and blog.. I have shared Gina's blog on my facebook but never on my blog this will be a first here..
this is what I want to share with you today..

Grilled Mediterranean Chicken and Quinoa Salad

It looks amazing to me..
I have been on a restricted diet for months now
and Quinoa is one of the things I can eat and I have been looking for new recipes
for it all the time.. 
Thanks Gina,..
Here is Gina's link to her blog

So guess what I'm making for dinner tonight.. You guest it.. Grilled Mediterranean Chicken and Quinoa Salad. I can't wait to sink my teeth into it.. Here's the recipe for you, But remember to go visit Gina's place.
Grilled Mediterranean Chicken and Quinoa Salad

( It's nice because Gina breaks everything down for you and makes it healthier as well )

Servings: 6 • Size: 1 heaping cup • Old Pts: 4pts • Points+: 5 pts
Calories: 180 • Fat: 8 g • Carb: 8 g • Fiber: 1 g • Protein: 20 g • Sugar: 1 g
Sodium: 255 mg (without salt) • Cholesterol: 7 mg


    16 oz skinless thin sliced chicken cutlets
    kosher salt and freshly ground black pepper
    1 clove garlic, minced
    1 tablespoons chopped fresh rosemary or oregano
    juice of 1/2 lemon
    1 teaspoon extra-virgin olive oil
    1/2 cup uncooked quinoa
    3/4 cup water
    1/4 cup red onion, diced
    juice of 1 lemon
    1/4 cup kalamata olives, pitted and sliced
    1 tbsp extra virgin olive oil
    2 cups cucumber, peeled and diced (from 1 English)
    1 cup cherry tomatoes, quartered
    1/3 cup crumbled feta
    kosher salt and fresh pepper, to taste


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.

Meanwhile, season chicken on both sides with salt and pepper, garlic and rosemary. Drizzle both sides with the lemon juice and 1 teaspoon olive oil and pat into the meat with your fingertips. Refrigerate 20 minutes while you prepare the grill.

Preheat the grill on high heat, clean the grates and oil them to prevent sticking (or use a grill pan indoors sprayed with oil).

Arrange the chicken on the grill and cook until cooked and firm, 1 to 2 minutes per side. Transfer the chicken to a cutting board, then slice into 1-inch pieces.

While the quinoa cools, dice all the vegetables. To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the lemon over it.

Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, 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 3/4 cups

p.s. I feel pretty good this morning got a lot of junk out the garbage man was really sweet this morning he asked did I want him to take the pile of left over things for free it wasn't very much but I think everyone was done with it.. So the kitchen space is looking less and less full.. Finally I wish you all a most wonderful day
with love 


  1. Mmmm... looks and sounds delicious, dear Janice. Thank you for sharing and introducing us to another lovely blog :)

    Have a beautiful weekend! Hugs to you!