Greek Quinoa Salad Recipe
This is my favorite time of year – that pause in between hot and cold weather when anything feels possible. Outside it’s a wonderland of colors and smells and the world is nothing but beautiful.
Of course, that’s all in my dreams, right? In reality, we are rushing out the door in the morning, home in the afternoon, getting kids off to school and sports and fitting in homework, household chores and cooking in between all of that.
So try this recipe. The only thing to cook is the quinoa, it keeps for days, and there is something for everyone in the dish. Plus you can always add ingredients as you please.
When I was a kid, my dad dad salad nights and it was one of my favorite meal ideas. My dad cooked most nights (not my mom) and he was pretty inventive with meals. You could serve this salad with some sautéed zucchini on the side – my kids’ favorite! Or season some carrots, boil eggs, corn on the cob, or set out a side of beets. Get out the pita and hummus and the kids will love you!
- 2 Onions, sliced julienne style
- 1 8 oz. cream cheese blocks
- 1 Cup milk
- 3 Bacon strip, uncooked
- Salt and pepper to taste
- 2 Tsp butter
- 1 Tsp garlic powder
- Preheat oven at 350F.
- In a saucepan over medium heat place the onion and butter.
- Stir the onions, and let them cook until they caramelized. Set aside.
- Chopped the bacon and take to the saucepan over medium-high heat.
- Cook the bacon for 5 minutes and set aside.
- In a bowl mix the cream cheese, milk, garlic powder, salt, and pepper.
- Stir in the caramelized onion and the bacon.
- Transfer to a skillet and take to the oven for 20 minutes.
- Remove from the oven and let it cool down for 10 minutes.
- Serve and enjoy.
Add some hot sauce for a spicy kick