INGREDIENTS

  • 2.5 oz KronoBROIL™ Gyros Slices
  • ¼ cup Quinoa
  • ¼ cup Farro
  • ¼ cup Cous Cous
  • 1 tbl Feta Cheese Crumbles
  • 2 tbl Diced Cucumbers
  • 2 tbl Sliced Black Olives
  • 1 tbl Diced White Onions
  • ½ cup Marinated Kale (*sub-recipe)
  • 2 tbl Quartered Cherry Tomatoes
  • 2 tbl Lemon Greek Yogurt Dressing (*sub-recipe)

Marinated Kale

Ingredients

  • 1/2 cup Champagne Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1.5 tsp Salt, Kosher
  • ½ tsp Red Pepper Flakes
  • 1/8 tsp Black Pepper
  • 4 cup Kale, Green, Roughly Chopped

Preparation

Combine all ingredients in a medium bowl.  Massage marinade into leaves of kale.  Refrigerate covered, overnight.

Yield: 8 servings

Lemon Greek Yogurt Dressing 

Ingredients

  • 8 oz Greek Yogurt
  • 1 tbl Lemon Juice
  • 1 tbl Lemon Zest

Preparation

In a mixing bowl, combine all ingredients and whisk to combine. Store refrigerated until use.

Yield: 8 oz (1 cup)

PREPARATION

In a medium bowl combine quinoa, farro and cous cous. Top with marinated kale, olives, onions, cucumbers, tomatoes and crumbled feta cheese. Place heated gyros slices on top. Drizzle with Lemon Greek Yogurt Dressing.

Yield: 1 Serving