Summertime Quinoa Salad

Shelly – This one is for you to always remember that Disney cruise ❤ 😉

Prep time: 15 minutes

Cook time: 15-20 minutes

Total time: 30-40 minutes

Servings: 4


  • 2 cups quinoa
  • 4 cups of chicken stock
  • 3 small bell peppers, seeded and diced (Any color peppers will work, but the salad looks prettier with red, orange, yellow, etc.)
  • 1 cucumber, diced
  • 2 tbsps extra virgin olive oil
  • 4 tbsps balsamic vinegar
  • 1/2 cup of crumbled feta cheese
  • 1/2 can of sliced black olives
  • 1/2 pint of cherry tomatoes quartered
  • salt & pepper to taste


  1. Rinse the quinoa then add to a pot with 4 cups of chicken stock. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
  2. While quinoa is cooking, wash and chop the peppers, tomatoes, olives and cucumbers.
  3. Then add cooked quinoa, peppers, tomatoes, olives, and cucumbers into a large bowl.
  4. Place the bowl in the freezer for about 20 minutes to cool it down.
  5. In a separate bowl combine olive oil, balsamic and salt, and feta cheese and stir.
  6. Mix in the dressing with the quinoa mixture until well combined.

Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.



Greek Potatoes

This wonderful side dish is always accompanied by Athena chicken in our house.  The dishes complement each other very well.

PREP TIME: 10 minutes
COOK TIME: 25-35 minutes


4 cups diced potatoes (red, yellow, white).  I leave the skins on for more flavor
1 cup green onions sliced
1/4 cup rosemary (fresh or dried)
1 stick of butter
1/4 cup EVOO
Salt & pepper to taste


  1. Heat oven to 350 degrees.
  2. Cut the stick of butter into chunks and place along the bottom of a 13×9 baking pan.
  3. In a large bowl, add the diced potatoes, rosemary, EVOO, salt 7 pepper together and mix well.
  4. Pour the mixture into the baking pan and spread it evenly.
  5. Bake for 35-45 minutes (depending on the size of potatoes)