Bart's Recipes
Rinse the fifty grams of quinoa thoroughly under cold running water to prevent a bitter aftertaste. Wash the half cucumber and cut it into uniform, small cubes. Cut the ten olives into halves or rings and crumble the thirty grams of feta into coarse pieces.
Place the rinsed quinoa in a pot and add plenty of water. Bring the water to a boil, reduce the heat to low, and let the quinoa simmer gently for about fifteen minutes until the grains are cooked and the liquid is absorbed. Pour off any excess water and let the cooked quinoa cool completely.
Take a large mixing bowl and add the cooled quinoa. Add the cucumber cubes and sliced olives. Mix everything together thoroughly. Gently fold in the crumbled feta, ensuring the cheese pieces remain whole and do not turn into a paste.
Divide the quinoa salad between a deep plate or small bowl. Serve the dish immediately or cover well and refrigerate until ready to eat.
