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Submitted by Yittel Margaretten
I was invited to a meeting where a couple of salads were served. I saw a salad which had Romaine lettuce, feta cheese and quinoa. I wanted the recipe, but it was ordered from a caterer. I am very good at trying new recipes, adding my own ideas and figuring out ingredients according to my taste-buds. Here we go, I created this recipe, tried it, and it tastes even better than the one I saw! A real healthy salad, colorful and appetizing. It’s a salad you can make every week and is loved by all. My favorite thing about developing this recipe was that I learned that quinoa is even better when baked – no mess, no dishes, and it’s heaven.
1 cup quinoa baked (see baking instructions and ingredients below)
2 Romaine lettuce
2 egg tomatoes, cut in 4 and thinly sliced
1 purple onion, cut in 4 and thinly sliced
baked quinoa (as much as you like, it’s preference)
1 (8.8-ounce) container lite feta cheese, crumbled (I use Tnuva)
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon mustard powder
dash black pepper
1 cup quinoa (vacuum packed for kashrus), thoroughly washed and rinsed in a strainer
2 and 1/2 cups water
2 tablespoons oil
1/2 teaspoon brown sugar
1 clove crushed garlic
1/2 teaspoon salt (or a bit more)
Combine everything and bake for one hour at 300 degrees Fahrenhiet. Check for readiness.
In a salad bowl combine salad ingredients. Assemble lettuce, vegetables, quinoa and cheese.
Pour oil and salt and spices – mix well before serving.
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what dressing did you put ?