A delightful Greek-inspired baked quinoa dish with the flavors of Kalamata olives, feta cheese, and Mediterranean spices. It's a cheesy and comforting side dish that's perfect for a family dinner or a potluck gathering.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted and chopped. 1/2 cup crumbled feta cheese. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh lemon juice. 1 teaspoon dried oregano. Salt and black pepper to taste.
Instructions: Turn on your oven and heat it up to 375F 190C. Put the quinoa and vegetable broth in a medium saucepan. When it starts to boil, lower the heat, cover, and let it cook for about 15 minutes, or until all the liquid is gone. Take the quinoa off the heat and use a fork to fluff it up. Cook the quinoa and put it in a large bowl. Add the cherry tomatoes, Kalamata olives, crumbled feta cheese, red onion, and minced garlic. Add salt, black pepper, and dried oregano. Then drizzle olive oil and lemon juice over the top. Add everything to the bowl and mix it well. Put the mixture in a baking dish and make sure it's spread out evenly. Place the dish in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly on top. Take it out of the oven and let it cool down for a few minutes before you serve it. If you want, you can add more fresh oregano or parsley as a garnish. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
Biennale D'art De Jodoigne
