1 cup olives
2 large tomatoes
1 cup quinoa
2 cups of boiling water
1 block Greek feta cheese
Crushed red chili pepper, to taste
½ cup olive oil
Take a medium pot and over medium heat, place quinoa. The trick for cooking quinoa is before adding any water in, toast the quinoa on the direct heat for a little so that it gets that nice and nutty taste, for about 2-3 minutes (also make sure to not over-brown the quinoa). Take the boiling water and carefully pour over the quinoa. Mix together with a fork so that nothing sticks to the bottom and cook through for 12-15 minutes.
Heat your oven to 350 degrees Fahrenheit (175C). Place the block of feta cheese on a flat foil paper, and fold the edges up so that it forms a protective square. Drizzle olive oil over the feta cheese and sprinkle crushed red chili, to taste. Place in the oven for approximately 10 minutes.
Roughly chop the tomatoes and olives. Dice the cucumbers and red onion. Once the quinoa has cooked, throw all the ingredients except for the feta cheese into a bowl. In a separate bowl, take the olive oil and squeeze the full lemon. Mix with salt and pepper, and toss over the full salad.
Finally, remove the feta from the oven and once it has cooled slightly, cut into 4 pieces and place on top of each salad.