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1/1 Photo of Feta & Oregano Quinoa Salad
I came across this recipe in a book called Quinoa 365: The Everyday Superfood, and it was a hit at a family BBQ, using the original cheese; Bocconcini. Bummed out that I didn't take the leftovers home for lunches, I made it again, this time using Herb & Garlic crumbled feta that I had in the fridge - holy bananas, feta took this salad to rock star status! I have two parrots, Merlin and Arwen (featured in some of my pics), and I had to put out two treat dishes for them, as neither would let the other near it! Try it with any good, tasty, cheese, and you'll love it - and if you don't do cheese, marinated tofu would be stellar as well. Use your imagination! One thing I can say is that when I made the salad with Bocconcini, maybe it was because I didn't marinate it, I served it immediately, but somehow, that very mild cheese just didn't do the dish justice. I sure hope you enjoy this as much as we did!
Units: US | Metric
Serving Size: 1 (242 g)
Servings Per Recipe: 4