Marinated Feta and Quinoa Salad
Prep time: 10 minutes
Prep notes: Marinate fetathe day before if possible
Cooking time: 23 minutes
Yields: 6 people
1/2 pound feta (french if available)
1/3 cup olive oil
1 clove garlic, sliced thin
fresh ground pepper
crushed dried chili
1 pound green beans, cut in half
2-4 heads of baby lettuce
2 bunches of baby radishes, one bunch thinly shaved, the other bunch chopped into quarters
1 lemon, cut into eighths
1 sprig of fresh thyme
1 bunch parsley leaves
1 cup quinoa, cooked
1 clove garlic, minced
1 tsp ground cumin
1 tbsp honey
3 tbsp fresh lemon juice
Place the feta in a small bowl and cover with olive oil. Add garlic slivers, pepper and chili. Let marinade overnight, if possible, or at least a few hours. Remove feta and crumble, straining oil and reserving it for the dressing.
Blanch the green beans in boiling water for 2-3 minutes. Transfer to a bowl of ice water and drain after a few minutes.
For the dressing, mix together minced garlic, cumin, cayenne,honey, lemon juice in a small bowl. Whisk in reserved oil and set aside.
Combine lettuces, radishes, lemon segments, green beans, thyme, and parsley leaves. Toss gently with the dressing, reserving some to dress the cooked quinoa separately. Add the dressed quinoa to the salad and serve topped with crumbled marinated feta.
Credit: Yoga Journal