Name: Greek-style quinoa salad bomb
Total time: 35 min
Yield: 1
Ingredients: 250 g quinoa; 1 big bunch of fresh mint; 2 lemons; extra virgin olive oil; 1 red onion; 250 g ripe tomatoes; 1 cucumber; 200 g Kalamata olives (stone in); 200 g feta cheese; ½ teaspoon dried oregano; red wine vinegar

Greek-style quinoa salad bomb

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Total Time:
35 minutes

Impress everyone with this retro salad bomb on the table!

Ingredients:

250 g quinoa
1 big bunch of fresh mint
2 lemons
extra virgin olive oil
1 red onion
250 g ripe tomatoes
1 cucumber
200 g Kalamata olives (stone in)
200 g feta cheese
½ teaspoon dried oregano
red wine vinegar

Instructions:

In a pan, combine 450ml of boiling water with quinoa and mint sprigs. Simmer for 10 minutes, then let the quinoa absorb the water. Transfer to a bowl, discard the mint, and let it cool. Mix in lemon zest, juice, oil, salt, and pepper. Prepare the onion, tomatoes, cucumber, and olives. Toss them with feta, oregano, lemon zest, juice, vinegar, oil, and season. Add mint and mix for Greek salad. Line a glass bowl with oiled paper. Layer quinoa and Greek salad, pressing down each layer. Cover and chill for 2 hours. Unmold onto a board, drizzle oil, and top with mint leaves. Serve with pitta bread.

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