Chorionic Greek salad with quinoa – a detailed recipe cooking. 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. red and yellow grape tomatoes halves
- 1 tbsp. seedless olives
- 1 tbsp. quinoa
- 1/2 diced cucumber
- 3 tbsp. l squeezed lemon juice
- 1 tbsp. l red wine vinegar
- 1/4 tsp dried oregano
- 1 clove of garlic, crushed and chopped to a paste
- Salt and ground black pepper
- 1/4 Art. olive oil
- 2 thinly chopped stalks of green onions (green and light green parts)
- 2 diced pickled cherry peppers
- 1 small red head sliced into thin rings onions
- Feta cheese topping
Recipes with similar ingredients: grape tomatoes, chili peppers, cucumbers, red onions, garlic, olives, lemon juice, wine vinegar, feta cheese, cilantro
Recipe preparation:
- In a small bowl, mix lemon juice, vinegar, oregano, garlic, as well as a little salt and pepper. Whisking with a whisk, slowly enter the oil until an emulsion is obtained. Let the sauce stand at room temperature while you cook the salad so that tastes mixed up.
- Rinse the quinoa using a sieve until clean. Mix the grits 2 tbsp. water, a teaspoon of salt and 1/4 tsp. pepper in little pan, bring to a boil and cook until water is absorbed, and quinoa will not become soft, about 15 minutes.
- Transfer the cereals into a bowl, mix with a fork and leave for 5 min. so that it cools slightly. Add tomatoes, olives, green onions, cherry peppers, red onions, cucumbers. Stir with dressing. Cover and refrigerate at least an hour or up to 8 hours. The longer the salad is infused, the better it will taste. Immediately before serving, shift the salad to dish and sprinkle with feta cheese on top.
