Greek Quinoa Salad
I love food photography. I love cooking, and I love taking photos. So the fact that I have clients paying me to do food photography? Once in awhile I still have to pinch myself, because it’s so exciting it doesn’t seem real. However, I’ll be honest about one thing – sometimes, I feel like all of my photos start to blend together. Dishing up (hopefully colorful) food in a white bowl or plate, then putting it (90% of the time) on my brown-stained fake tabletop.
One Wednesday afternoon, I revolted against my own self-imposed way of doing things. Sure, there was still a white bowl and my fake tabletop (Yep, it’s not real. A little behind the scenes look for you. Shocking, I know). There was still my circa-1975 tripod (that thing is rickety). But I just went cray-cray on everything else. I gotta say, I really loved the end result. It may not have been one of my more popular photos on Facebook (maybe it was too bonkers for some), but it’s so different than anything I’ve done before.
The only drawback of this photo? I’m still finding bits of uncooked quinoa around the house. Let’s just say trying to clean the quinoa off of the fake tabletop didn’t go all that smoothly. Oh well, what can ya do?
Fun fact about this Greek quinoa salad (besides the fact that there’s quinoa in place of lettuce): there’s beets, and not just because beets are my favorite food. Beets in Greek salad is a Detroit thing! While you may never see a single beet in a Greek salad elsewhere in the country, that’s how the salad is served at all of the coney island restaurants (also a Detroit thing) in this area, and many other restaurants as well. Their subtle sweetness works perfectly with the salty feta and olives, so I think the rest of the country needs to get on board with this beets in Greek salad thang!
Greek Quinoa Salad
Yield: Serves 6 to 8 as a side dish
Prep Time: 20 minutes
- 1-1/2 cups cooked quinoa
- 1 medium golden beet, roasted
- 1 medium tomato, quartered and thinly sliced
- 1/4 cucumber, halved and thinly sliced
- 1/4 medium red onion, thinly sliced
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup crumbled feta cheese
- 2 tablespoons Kalamata olives, pitted and halved
- 2 tablespoons sliced pepperoncini
- 1 tablespoon capers
- 1/4 cup olive oil-based Greek salad dressing
- In large bowl, toss together all ingredients until well combined. Serve immediately or refrigerate up to 3 days.
I originally developed this recipe for the NatureBox blog.
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