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Charred Romaine Greek Salad With Quinoa-Crusted Feta

María Del Mar Sacasa
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

English cucumber

1

Lemon, wedges

1 tsp

Oregano, dried

1/2 cup

Parsley

1

Pepperoncini

1/4 cup

Red onion

4

heads Romaine lettuce

1 1/4 cups

Sweet and tangy roasted tomatoes

1

Egg white, large

1/2 cup

Kalamata olives

1 cup

Quinoa or pilaf-style quinoa, Basic

2 cups

Skillet-toasted quinoa or pilaf-style quinoa

1/4 cup

Quinoa flour

1 tsp

Red pepper flakes

1

Salt and freshly ground black pepper

6 tbsp

Olive oil, extra-virgin

1

Olive oil, Extra-virgin

1/4 cup

Red wine vinegar

1

Vegetable oil

3/4

drained and cut into inch 8 ounces/225 grams feta cheese