Friday, July 6, 2012

OPA! Greek Fajitas!

by Anita

So long story short, I had a great meal all planned out. Ingredients bought and everything. Minor detail...I forgot to read the recipe which called for a slow cooker to be set for 6-8 hours. OOPS! So at 7pm I decided to improvise since I was a tad hungry at that point in the evening.

One quick look in my refrigerator and I found inspiration: cucumbers, feta, Greek yogurt, limes, spinach & feta chicken sausages, bell peppers, pitas...see where I am going here?! OPA! Greek Fajitas night! You could use any type of meat or choose to make this purely vegetarian as well using chickpeas for the protein and other veggies. This quick meal took around 30 minutes to prepare and included: Greek Fajitas, homemade Tzatziki sauce and quinoa. 

Save time while prepping items when other things are cooking

LIME-CILANTRO QUINOA (servings  4 - 10*)

Make this first since it cooks for about 10 -15 minutes and there are items to prep/chop/mix before it is done cooking. *

Lime-Cilantro Quinoa with bell peppers, feta, and pine nuts

   *I made a HUGE batch of the Lime-Cilantro Quinoa that I have made a few times before now. It is such a versatile side dish and topping that I knew if I made 3 cups of dried quinoa versus the 1 cup, we (2 people) would finish it within a few days. 

For this Greek inspired dish, I opted to not include any dried fruit and added crumbled feta instead. This has been a part of my lunch to work all week and I am not sick of it yet so try it out if you have not already!

Quinoa can be served hot or cold.

TZATZIKI SAUCE (servings: 4 - 10)


  • 1 1/2 cups plain Greek yogurt
  • 1/2 Cucumber , grated with cheese grater/Microplane
  • 1 Garlic clove, minced; OR 1 Tblsp pre-minced garlic in a jar (that's what I used)
  • 1 tsp of dried Oregano (or dill); or 1 Tblsp of fresh
  • 1 Tblsp extra virgin olive oil
  • 1 Tblsp red wine vinegar

  1. Mix all ingredients in a bowl that can be sealed to store later.
  2. Can be served right away or even better to let it sit in the refrigerator for a few hours. 

The finished and homemade Tzatziki sauce

GREEK FAJITAS (servings: 2)


  • 1 or 2 Chicken sausages, chopped (w/ feta/spinach or any type of added vegetables)
  • 1 Tblsp extra virgin olive oil
  • 1/3 Cucumber, diced
  • 1 cup or more Spinach
  • 2 whole wheat pita pockets
  • OPTIONAL: 2 Tblsp of hummus, crumbled feta cheese, tomatoes, red onion 
  1. Heat a saute pan on medium high heat with 1 Tblsp of oil. Once it is nice and hot, add your chopped chicken sausages to the pan. Stir and cook thoroughly for about 6 minutes.
  2. While the chicken is cooking, chop the cucumbers and set aside.
  3. Get your assembly line ready with plates, open pita pockets, hummus, spinach, chicken sausage, cucumbers, feta and top with your homemade Tzatziki sauce.
Assembly ready for Greek Fajitas
Add hummus, spinach and a tasty amount of Quinoa
Add sauteed chicken sausage on top -- only a little is necessary

Top with Tzatziki sauce, cucumbers, and feta
Leftovers Galore: 
  • The Quinoa and Tzatziki sauce were phenomenal the next day at lunch with a side spinach salad all tossed together. 
  • The next day I rolled the Quinoa, Tzatzki sauce and sliced turkey breast into a whole wheat tortilla. 
  • AND the following day (yes, I made my meal stretch!) I rolled yet another whole wheat tortilla filled with Quinoa, cheese and leftover Texas Caviar (multi bean, tomato, corn dip from a 4th of July party) and warmed it up for another delicious lunch!

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