Bauernomlett* Recipe
local lettuce, red cabbage, sweet little peppers, kalamata olives, red onion, feta, toasted quinoa & smoked tomato vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Quinoa
Rinse 1/2 cup of quinoa under cold water. Combine with 1 cup of water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool. To toast, spread cooked quinoa on a baking sheet and bake at 350°F (175°C) for 10 minutes or until golden.
- 2
Prepare the Salad
In a large bowl, combine the local lettuce, shredded red cabbage, diced sweet peppers, sliced kalamata olives, and thinly sliced red onion.
- 3
Add Feta and Quinoa
Gently fold in the crumbled feta cheese and toasted quinoa into the salad mixture.
- 4
Dress the Salad
Drizzle with smoked tomato vinaigrette (to taste) and toss gently to combine.
