Light lunch

Light lunch

Serves 2
FiveStar: 
Average: 4 (3 votes)

INGREDIENTS

For the tzatziki

  • 250 gr. (1 cup) Greek yogurt
  • 60 gr. (1/3 cup) cucumber, whole, grated
  • 4 gr. (1 clove) garlic, grated
  • 60 gr. (1/4 cup) olive oil
  • 15 gr. (1 ½ tbsp) vinegar (optional)
  • 2 gr. (1 tbsp) dill, finely chopped
  • 2 gr. (1 pinch) salt
  • 1 gr. (1 pinch) black pepper, fresh, grated

For the Greek salad

  • 200 gr. (1 ½ cup) cherry tomatoes, halved (or other good quality tomatoes)
  • 50 gr. (1/4 cup) cucumber, diced
  • 25 gr. (2 tbsp) red bell pepper, diced
  • 5 gr. (1/4 cup) basil, leaves, coarsely chopped
  • 40 gr. (4 tbsp) extra virgin olive oil
  • 50 gr.(1/3 cup) feta cheese, chopped in medium squares
  • salt

For the shrimp falafel

  • 175 gr. (1 ¼ cup) edamame
  • 50 gr. (1/4 cup) green peas
  • 110 gr. (1 ¼ cup) shrimp flesh
  • 5 gr. (1/4 cup) parsley leaves
  • 5 gr. (1/4 cup) basil leaves
  • 5 gr. (1/4 cup) fresh coriander leaves
  • 5 gr. (1 clove) garlic, peeled
  • 1 gr. (1/2 tsp) ground cumin
  • 1 gr. (1/2 tsp) ground coriander
  • 6 gr. (1/4 cup) mint leaves
  • 35 gr. (3/4 cup) fresh onion, the green part, chopped
  • 3 gr. (2 pinches) salt

For the warm quinoa

  • 30 gr. (3 tbsp) olive oil
  • 50 gr. (1/3 cup) red onion, peeled, finely chopped
  • 5 gr. (1 clove) garlic, peeled, finely chopped
  • 20 gr. (4 tbsp) ginger, peeled, finely chopped
  • 50 gr. (6 tbsp) red bell pepper, in small squares
  • 2 gr. (1 tsp) curry powder
  • 20 gr. (2 tbsp) white wine
  • 150 gr. (1 cup) white quinoa
  • 300 gr. (1 ¼ cup) chicken stock or water
  • 10 gr. (1 tbsp) edamame beans
  • 10 gr. (1 tbsp) green peas (frozen)
  • 4 gr. (1/4 cup) fresh corianderleaves, coarsely chopped
  • 20 gr. (1/2 cup) fresh onion, green part only, finely chopped
  • 4 gr. (2 tsp) lemon zest
  • salt
  • fresh ground black pepper

COOK ALONG PREP & EQUIPMENT LIST

 

Prep

 

  • weigh all the ingredients by recipe.
  • keep ingredients separated by recipe.
  • have peeled onions per recipe.
  • have picked herbs per recipe.
  • have peeled garlic gloves.
  • have peeled ginger
  • cleaned shrimps


Equipment

  • 1 sauce pan with lid for cooking the quinoa
  • 1 food processor for the falafel
  • 1 pan for frying the falafels
  • 1 spatula for the falafels
  • 1 box grater
  • 1 cooking spoon
  • 1 cutting board
  • 1 chef’s knife
  • a few bowls, for storing ingredients

 

DIRECTIONS

For the tzatziki

Squeeze the cucumber with your hands to release as much liquid as possible. Place the cucumber in a bowl, add the rest of the ingredients and mix well with a spoon. Taste and season with salt and pepper. Adjust the amount of vinegar depends on your preferences.

For the Greek salad

Place all the ingredients in a large bowl and mix well.

For the shrimp falafel

Place all the ingredients in a food processor and blend until all the ingredients are blended into a rough paste.

In a sauté pan over high heat, add the olive oil and sauté the shrimp falafel until golden and cooked through.

For the warm quinoa

Place a medium pan in a medium heat, add the olive oil, the onion, season with salt and cook until soften. Add the garlic, the ginger, the red pepper, the curry powder and sauté for 2 minutes. Add the wine and cook until completely evaporated. Add the quinoa, the stock, and cook for about 8 minutes. Add the edamame, the green peas, cook for 2 more minutes, add the coriander, the fresh onion, the lemon zest, taste and season with salt if necessary.

*Add some olive oil if the quinoa is too dry.

 

*If you wish to make a nice wrap with all the recipes that we will prepare make sure to have a couple of tortillas

 

For the tzatziki

  • 250 gr. (1 cup) Greek yogurt
  • 60 gr. (1/3 cup) cucumber, whole, grated
  • 4 gr. (1 clove) garlic, grated
  • 60 gr. (1/4 cup) olive oil
  • 15 gr. (1 ½ tbsp) vinegar (optional)
  • 2 gr. (1 tbsp) dill, finely chopped
  • 2 gr. (1 pinch) salt
  • 1 gr. (1 pinch) black pepper, fresh, grated

For the Greek salad

  • 200 gr. (1 ½ cup) cherry tomatoes, halved (or other good quality tomatoes)
  • 50 gr. (1/4 cup) cucumber, diced
  • 25 gr. (2 tbsp) red bell pepper, diced
  • 5 gr. (1/4 cup) basil, leaves, coarsely chopped
  • 40 gr. (4 tbsp) extra virgin olive oil
  • 50 gr.(1/3 cup) feta cheese, chopped in medium squares
  • salt

For the shrimp falafel

  • 175 gr. (1 ¼ cup) edamame
  • 50 gr. (1/4 cup) green peas
  • 110 gr. (1 ¼ cup) shrimp flesh
  • 5 gr. (1/4 cup) parsley leaves
  • 5 gr. (1/4 cup) basil leaves
  • 5 gr. (1/4 cup) fresh coriander leaves
  • 5 gr. (1 clove) garlic, peeled
  • 1 gr. (1/2 tsp) ground cumin
  • 1 gr. (1/2 tsp) ground coriander
  • 6 gr. (1/4 cup) mint leaves
  • 35 gr. (3/4 cup) fresh onion, the green part, chopped
  • 3 gr. (2 pinches) salt

For the warm quinoa

  • 30 gr. (3 tbsp) olive oil
  • 50 gr. (1/3 cup) red onion, peeled, finely chopped
  • 5 gr. (1 clove) garlic, peeled, finely chopped
  • 20 gr. (4 tbsp) ginger, peeled, finely chopped
  • 50 gr. (6 tbsp) red bell pepper, in small squares
  • 2 gr. (1 tsp) curry powder
  • 20 gr. (2 tbsp) white wine
  • 150 gr. (1 cup) white quinoa
  • 300 gr. (1 ¼ cup) chicken stock or water
  • 10 gr. (1 tbsp) edamame beans
  • 10 gr. (1 tbsp) green peas (frozen)
  • 4 gr. (1/4 cup) fresh corianderleaves, coarsely chopped
  • 20 gr. (1/2 cup) fresh onion, green part only, finely chopped
  • 4 gr. (2 tsp) lemon zest
  • salt
  • fresh ground black pepper

COOK ALONG PREP & EQUIPMENT LIST

 

Prep

 

  • weigh all the ingredients by recipe.
  • keep ingredients separated by recipe.
  • have peeled onions per recipe.
  • have picked herbs per recipe.
  • have peeled garlic gloves.
  • have peeled ginger
  • cleaned shrimps


Equipment

  • 1 sauce pan with lid for cooking the quinoa
  • 1 food processor for the falafel
  • 1 pan for frying the falafels
  • 1 spatula for the falafels
  • 1 box grater
  • 1 cooking spoon
  • 1 cutting board
  • 1 chef’s knife
  • a few bowls, for storing ingredients

 

For the tzatziki

Squeeze the cucumber with your hands to release as much liquid as possible. Place the cucumber in a bowl, add the rest of the ingredients and mix well with a spoon. Taste and season with salt and pepper. Adjust the amount of vinegar depends on your preferences.

For the Greek salad

Place all the ingredients in a large bowl and mix well.

For the shrimp falafel

Place all the ingredients in a food processor and blend until all the ingredients are blended into a rough paste.

In a sauté pan over high heat, add the olive oil and sauté the shrimp falafel until golden and cooked through.

For the warm quinoa

Place a medium pan in a medium heat, add the olive oil, the onion, season with salt and cook until soften. Add the garlic, the ginger, the red pepper, the curry powder and sauté for 2 minutes. Add the wine and cook until completely evaporated. Add the quinoa, the stock, and cook for about 8 minutes. Add the edamame, the green peas, cook for 2 more minutes, add the coriander, the fresh onion, the lemon zest, taste and season with salt if necessary.

*Add some olive oil if the quinoa is too dry.

 

*If you wish to make a nice wrap with all the recipes that we will prepare make sure to have a couple of tortillas

 

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