"Quinoa" Greek Salad
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Greek
Serves: 4
  • 2 packages Miracle Rice
  • 1½ TBS butter or coconut oil, softened
  • 1 red chili, de-seeded and finely chopped (optional)
  • 1 garlic clove, crushed
  • 2 chicken thighs
  • 2 tsp coconut oil
  • 1 tomato, roughly chopped
  • ¼ cup pitted black kalamata olives
  • 1 red onion, finely sliced
  • ½ cup feta cheese, crumbled
  • 2 TBS mint leaves, chopped
  • 1 lemon, juiced and some of the zest
  1. Drain the Miracle Rice, rinse well and set aside.
  2. In a small bowl, mix the butter, chili and garlic into a paste.
  3. Rub the chicken in 2 tsp of the oil.
  4. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through.
  5. Transfer to a plate, dot with the spicy butter and set aside to melt.
  6. Next, place the tomatoes, olives, onion, feta and mint into a bowl.
  7. Toss in the Miracle Rice.
  8. Stir in the lemon juice and zest, and season well.
  9. Serve with the chicken drizzled with buttery chicken juices. Optional: drizzle with additional Greek dressing.
Traditional Quinoa = 436 calories, 16.9g fat, 39.4g protein, 31g carbs, 3g fiber (28 effective carbs)
"Healthified" Quinoa = 288 calories, 14g fat, 33.8g protein, 4.8g carbs, 1.1g fiber (3.7 effective carbs)
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/quinoa-greek-salad/