3 tablespoons chopped fresh oregano plus more for garnish
2 tablespoons olive oil, divided
3 tablespoons red wine vinegar
4-6 ounces feta cheese
Salt and pepper to taste
Heat the oven to 400 degrees.
Cook the quinoa according to the package. Set it aside to cool.
While the quinoa is cooking, quarter the dates and coarsely chop the almonds. Spread the dates and almonds out on a baking sheet lined with parchment paper and drizzle one tablespoon olive oil over them. Bake for 10 minutes or until they start to brown. Let the dates and almonds cool.
Mix the dates, almonds, and quinoa in a bowl. Mix in three tablespoons fresh oregano, three tablespoons red wine vinegar and one tablespoon olive oil. Crumble the feta cheese and stir into the quinoa. Finally, add the juice and zest of one lemon, and salt and pepper to taste.
Garnish with more fresh oregano and serve warm. NOTE: This quinoa is delicious hot, warm, room temperature or cold, but I think somewhere between warm and room temp is the perfect temperature to taste and enjoy all the different flavors.
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