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Recipe – Greek-Style Quinoa Salad

Hello! I had planned on some daily blogging over the holidays but I have been spending ALL DAY decorating and nipping out to buy more DIY supplies. As well as completely revamping our guest bedroom (with the help of my parents!) we have bought new blinds, rugs, lamps and added a splash of colour to our bedroom too…all will be revealed shortly!

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Today’s recipe is definitely in the healthy category with super-trendy quinoa as the main ingredient. I have had this a lot in bought salads and in restaurants but never actually cooked with it myself. I decided to experiment with some flavours that I knew worked together and used a traditional Greek salad as inspiration for this dish. I served mine with chicken breast but it would work equally well on its own.

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The below amounts made a huge bowlful which kept us going for about 4 meals (2 lunches and 2 dinners) so I would say it serves 8 as a side dish.

Ingredients

One punnet of cherry tomatoes

Olive oil

Salt and pepper

A pinch of dried oregano

250g of quinoa

Half a jar of green olives, halved

Half a jar of black olives, halved

A small tin of sweetcorn, drained

Half a cucumber, roughly cubed

Fresh lemon

A drizzle of pomegranate molasses

One block of feta cheese, cubed

How to make it

  • Begin by preheating the oven to Gas Mark 3 or 160°C for roasting your cherry tomatoes – of course you can have them raw in the salad but I like the sweetness and texture that roasting them brings

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  • I simply slice the tomatoes in half, lay them on a tray or roasting dish, drizzle over olive oil, salt, pepper and some dried oregano then pop them in the oven for about half an hour before leaving to cool

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  • Now for the quinoa! Begin by pouring it into a sieve and rinsing thoroughly

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  • Next, place the quinoa in a large pan, top with cold water and bring it the boil before simmering for about 20 minutes or until the grain has sort of ‘split’ and softened then drain well

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  • It’s now time to mix everything together. In a large serving bowl, add the green and black olives, sweetcorn, cucumber, quinoa and roasted tomatoes

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  • Squeeze over half a lemon and drizzle over some pomegranate molasses and season well

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  • Finish off by mixing through the feta cheese and serve

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We enjoyed ours with chicken breast and it was also delicious for lunch the next day!

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I now have a big bag of leftover quinoa to experiment with so please let me know any good recipes to try – I have been reading about ‘quinoa berry breakfast bowls’ which may be next on my list! x

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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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