My Big Fat Greek Spring: Recipes to Welcome the Season

As Colorado thaws out from the back and forth wild weather we’ve had, there's no better way to celebrate the arrival of spring than with the light, healthy, and flavorful dishes of Greek cuisine. The Mediterranean diet, with its emphasis on fresh produce, lean proteins, and heart-healthy fats, perfectly embodies the essence of spring. Join us as we embark on a culinary adventure and explore two delightful Greek-influenced spring recipes that are both light and healthy, perfect for embracing the new season!

Recipe 1: Greek Quinoa Salad

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the quinoa mixture and toss to coat evenly.

Chill the salad in the refrigerator for at least 30 minutes before serving. This refreshing and nutrient-packed Greek quinoa salad is a perfect addition to any springtime meal.

Recipe 2: Grilled Greek Chicken Skewers with Tzatziki Sauce

Tzatziki Sauce
1 cup plain Greek yogurt
1 cucumber, peeled, seeded, and grated
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh dill, chopped
Salt and pepper to taste

To prepare the tzatziki sauce, mix together the yogurt, grated cucumber, minced garlic, olive oil, dill, salt, and pepper in a bowl.

Grilled Skewers
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
Wooden skewers, soaked in water for 30 minutes

In a bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, cumin, salt, and pepper. Add the chicken cubes and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat an outdoor grill or grill pan over medium-high heat.

Thread the marinated chicken cubes onto the soaked wooden skewers. Grill the chicken skewers for 5-7 minutes on each side, or until the chicken is cooked through and has beautiful grill marks.

Serve the grilled chicken skewers with the creamy tzatziki sauce on the side and enjoy a light and protein-packed taste of Greece.

These light and healthy Greek spring recipes are a celebration of the season's bounty and the nourishing goodness of Mediterranean flavors. Embrace the spirit of spring and savor the wholesome delights created in your own kitchen.

Kali orexi!