BIG news!

No, mom… not THAT big news.

We booked the cruise portion of our summer European adventure!

{<– The Husband at the Greek Garden for his 25th. I embarassed him, but I think the Birthday sash is rather dashing.}

The trip is starting to feel real for the first time, and I am beyond excited. The second leg of our two week excursion, the cruise will take us to Sicily, Italy; Ephesus, Turkey; Athens, Greece; and Crete, Greece…

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I’m ready to leave NOW!

Ok, not really.

…it will take me three months just to decide how to fit eight pairs of shoes, two purses, twelve bottles of nail polish and three jars of almond butter in my suitcase.

And maybe sunscreen.

I like to be prepared…There are a million-and-one things left to plan, but in honor of getting this far, I’m making a Mediterranean dinner for The Husband… it’s one of his favorites (and one of the first “signature” dishes I crafted after we were married : ) It was inspired the “rice bowl” at one of our local date spots, The Greek Garden!

We love this dish because besides being healthy-to-the-max (can you say protein, veggies and healthy fats galore?!) it is super versatile. Eat it hot, eat it cold, make ahead, eat it with chicken as an entree or nix the chix for a veggie dinner or side dish! This is also great to make for a crowd, and is always a hit a potlucks…

“Get Your Greek On” Mediterranean Quinoa

Serves 4 

Ingredients:

• 1 cup Quinoa, cooked per directions on package (white or red, you can also substitute other grains – farro is fun – just gotta love quinoa’s protein-punch!)
• About 1/2 cup diced cucumber (I like to use English cucs, because you don’t have to worry about peeling!)
• About 1/2 cup diced orange bell pepper (I just like a mix of colors – green, red, yellow, will do.)
• About 1/2 cup chopped fresh spinach
• About 1/4 cup diced red onion
• About 1/4 cup seeded, diced tomato
• 3 T EVOO
• 1t parsley
• 1t oregano
• 1t dill
• 1t thyme
• 1/4 t paprika
• Salt and pepper to taste
• 1/4 cup chopped Kalamata olives (optional)
• Sauteed, sliced chicken breast (for a non-veggie option. Use same spice mixture to season!)

Directions:

• Drizzle cooked quinoa with EVOO, toss (don’t overcook! You want it to have a little texture…)
• Chop vegetables, crumble cheese, add to quinoa – gotta love that color!
• Chop fresh herbs, add to quinoa mixture along with spices
• Ganish with chopped olives or chicken, if desired

I love to serve this with toasted pita and hummus, and (you’ve probably guessed it) a little Greek yogurt.

So Fresh. Like a little bit of summer in your mouth.

Try it, and Enjoy!