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Salads | |
| 3 tablespoons freshly squeezed lemon juice 1 tablespoon red wine vinegar 1/4 teaspoon dried oregano 1 clove garlic, smashed and finely chopped to a paste Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 cup quinoa Kosher salt and pepper 2 cups red and yellow grape tomatoes, halved 1 cup pitted kalamata olives 2 green onions (green and pale green part), thinly sliced 2 pickled cherry peppers, diced 1 small red onion, halved and thinly sliced 1/2 English cucumber, cut into small dice Feta, for sprinkling | |
| Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top. | |
Unrated | |
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