Veggie Gyro Salad

Boy do I have a salad for you!

Still in the grilling mode, I saw this meatless, Greek flavored salad in a favorite cookbook and just fell in love with the flavors.  It has all the flavors of a meatless, or veggie Gyro Sandwich!  Have you ever had one?  No, well you should try one right away.  They are just fabulous!

This salad is a take on that sandwich, using the flavors, but mixing them up a bit.  It has grilled vegetables, the flavors of tzaziki (cucumber, dill, and feta) and is all mixed with a wonderful grain, quinoa.  Do you know about quinoa?  It a little round grain that is full of protein and fiber.  Once cooked it turns a little curly and has a slight bite to it, sort of an al dente bite.  I've made several dishes with this hearty grain.  It's my new fad and I've made many dishes with it over the past year.  Make sure to grab a box of this and use it as you would rice or couscous.  It really takes well to additions and to dressings.

Back to the salad...like I was saying it has wonderful ingredients such as tomatoes, cucumber, bell peppers, and it is dressed with a wonderful red wine vinaigrette.  The only thing missing is the flatbread or pita that holds the sandwich fillings.  Not to worry, I have that covered.  You just serve this with some grilled pita wedges so you don't miss out on that flavor!

Salads are wonderful meals during this hot season.  Great as a main course for a "meatless" dinner, or a nice lunch.  I made this and had leftovers which were just as good the next day.  So I was a happy camper to have this for my lunch at work.  If you want to make this meal with meat, I would suggest grilling a nice piece of chicken and then cubing it.  It will go great with the other salad ingredients.

I hope you give this a try.  Enjoy!

Veggie Gyro Salad

Serves 4

¾ c quinoa

3 T olive oil

1 ½ T red wine vinegar

2 tsp minced garlic

1 t Dijon mustard

Salt & pepper

½ zucchini, halved

2 pitas

½ c grape tomatoes, halved

½ c diced cucumber

¼ c diced yellow bell pepper

¼ c fresh dill fronds

¼ c crumbled feta cheese

2 T diced red onion

Preheat grill to medium-high, brushing grill pan or grate with oil.

Prepare quinoa according to package directions.

In a small bowl whisk together olive oil, red wine vinegar, garlic, and Dijon.  Season with salt and pepper to taste.

Brush zucchini and pita with some of the vinaigrette.  Grill zucchini cut side down about 7 minutes, covered.  Grill pitas until toasted.  Slice zucchini halves in thin slices.

In a medium to large bowl combine tomatoes, cucumber, bell pepper, dill, feta, and onion.  Add quinoa, zucchini, and remaining vinaigrette, tossing to coat.  Cut pita into wedges and add to the salad.  Serve.

adapted from Cuisine Grilling

shared with:  Weekend Potluck
Full Plate Thursday