Greek Quinoa Salad

Another well received recipe from First Methodist Church of Camden Cookbook.  This one contributed by Grace Murphree.

1/2 c. quinoa
1 c. water
2 T. lemon juice
2 T. olive oil
1/3 c. fresh parsley, chopped
1/3 c. fresh cilantro, chopped
1/2 t. salt
1/2 cup spinach, chopped
1 c. cherry tomatoes, halved
1/2-1 small purple onion, diced
1/2 c. Kalmata olives, sliced
1/2 c. feta cheese, crumbled
2 avocados, pitted, peeled, and sliced

Bring quinoa and water to a boil in small saucepan.  Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.  In a small bowl, whisk together lemon juice, oil, parsley, cilantro, and salt.  Mix with cooled quinoa.  Add spinach, tomatoes, onion, olives and feta to the quinoa and toss.  Top with avocado slices.  Serves about 10-12

Greek Watermelon Salad

I recently used this recipe for a buffet salad dinner and the recipe was requested by several guests.  I must give credit to Lucy Cyphers and First United Methodist of Camden Cookbook.

1 small (4 lb.) watermelon, cut into chunks
1/2 small purple onion, thinly sliced
6 oz. crumbled feta
8 oz. Kalmata olives
handful of flat leaf parsley, chopped
handful of fresh mint, chopped
1/4 cup olive oil
2 T white balsamic vinegar (I used regular balsamic)
salt and pepper

Combine watermelon, onion, feta and olives.  Whisk oil and vinegar with salt and pepper until emulsified.  Pour over salad and gently toss to coat.  Sprinkle with parsley and mint.  Chill and serve.

Marinated Vegetable Salad

5 cups broccoli florets

2 cucumbers, peeled, sliced

1   red onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

3 carrots, peeled, thinly sliced

5 ounces sliced black olives

³⁄₄ cup parmesan cheese, grated

1 (8 ounce) bottle Olive Garden dressing or Italian dressing

12 ounces cherry tomatoes

Combine all vegetables except tomatoes. Chill and marinate overnight.  Add tomatoes and serve.

I used a large bag of fresh vegetable medley (broccoli, cauliflower and carrots) from Sams and added the other ingredients.

Avocado Chicken Salad

24 Day Challenge Recipe

Ingredients:

2-3 chicken breasts, cooked (I used a small rotisserie chicken)

1 avocado, peeled and diced

1/4  of a red onion, finely chopped

1/2 Lime juiced

2 T. cilantro, chopped

Salt and pepper

1 T mayonnaise

Shred chicken and mix in remaining ingredients.  Chill. Serve with fresh fruit.

Grilled Tilapia with Avocado Lime Salsa

24 Day Challenge

Ingredients:

2-3 boneless, skinless tilapia fillets

Olive oil spray

1 t. cumin

1 t. paprika

1 t. onion powder

1 1/2 t. black pepper

1 t. seasoning salt

1 t. chili powder

2 avocados, peeled and chopped

1/2 jalapeno pepper, seeded and deveined, finely diced

1/2-1 cup diced red onion

1 cup green, red and yellow pepper (I used green)

2 limes, juiced

1 T. olive oil

1 T. red wine vinegar

1/2 cup cilantro, stems removed and chopped

Directions:

Rinse tilapia and pat dry.  Lightly spray with olive oil.

In a small bowl, combine, cumin, paprika, onion powder, black pepper, salt and chili powder and stir well to combine.  Use this dry rub to coat fish.  Place fish in fridge and allow to soak in for 30 minutes.  

In a medium bowl, combine avocados, jalapeno, onion, bell pepper, lime juice, olive oil, red wine vinegar and cilantro. Stir to combine and refrigerate salsa until ready to use.

Preheat grill to medium high heat.  If using a grilling basket, which I recommend, place fish inside prior to grilling. Cook fish for about 4-5 minutes per side.  

Top fillets with Avocado Lime Salsa and serve immediately. I served it with brown rice and spinach.

Grilled Cilantro Lime Chicken with Avocado Salsa

24  DAY CHALLENGE RECIPE

Chicken

4 (6 oz.) chicken boneless skinless breast halves

1 T lime zest

1/3 cup fresh lime juice

1/4 cup olive oil

1 1/2 tsp. honey

1/3 cup chopped packed cilantro, plus more for garnish

3 cloves garlic, minced

Salt and pepper

Salsa

2 avocados (ripe, but semi firm) diced

2 medium Roma tomatoes

1/2 cup chopped red onion

1 T. fresh lime juice

Directions:

Pound chicken breasts and transfer to gallon ziploc bag. 

In a small mixing bowl whisk together lime zest, olive oil, lime juice, honey, cilantro and garlic and season with 1/2 t. salt and 1/2 t. pepper.  Pour marinade over chicken in bag.  Seal bag, pressing out air and rub marinade over chicken. Allow to marinate in refrigerator for 2-4 hours. 

Preheat a grill over medium high heat (425 degrees)  Brush grill grates lightly with oil until done (160 degrees) Remove and let rest 5 minutes.

Meanwhile, in medium bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro.  Serve warm.

Cilantro Lime Shrimp

24 DAY CHALLENGE RECIPE

Ingredients:

1 1/2 pounds peeled and deveined shrimp

1/4 plus 1/8 t. ground cumin

Kosher salt and pepper

2 t. olive oil

4 garlic cloves, crushed

1 medium lime, juiced

3-4 T chopped fresh cilantro

Season shrimp with cumin, salt and pepper.  Heat oil in a large nonstick skillet over medium high heat.  Add 1 t. oil to pan, then add half of the shrimp.  Cook them undisturbed about 2 minutes.  Turn the shrimp over and cook until opaque throughout, about 1 minute.  Transfer to plate.  

Add the remaining oil and the remaining shrimp to the pan and cook.  Turn shrimp over and add garlic and cook until the shrimp is opaque, about 1 minute.  Return the first batch of shrimp to skillet, mix well so that the garlic is evenly incorporated and remove pan from heat. Squeeze lime juice over shrimp and sprinkle cilantro and toss and serve.