Ingredients

• ½ cup tri colored quinoa; cooked 

• 6 cups mixed greens

• ½ cup pistachios

  For the feta: 

• ½ cup all purpose flour

• 1 tsp salt

• 2 tsp black pepper 

• 1 block feta cheese

• ½ cup olive oil

  For the dressing: 

• ¾ cup olive oil 

• 2 lemons; juiced

• 2 cloves garlic

• 1 cup basil leaves

Instructions

1. In a bowl, whisk together the flour, salt, and pepper.  

2. Slice the feta in ½ inch wide slices and place on a paper towel. With another paper towel, dab off the excess moisture. 

3. Heat the olive oil in a pan on medium-high heat. Toss the feta in the flour mixture so that they are fully coated. Add the feta to the oil and lower the heat to medium. Cook for about 3 minutes on each side, flipping with a spatula. The exterior should be crispy and golden brown. Transfer them to a paper towel-lined plate to blot off the excess oil. 

4. In a food processor, puree the basil, garlic, and lemon juice on medium speed until smooth. Slowly incorporate the olive oil while blending on low speed until combined. 

5. Serve the feta and quinoa on a bed of mixed greens. Sprinkle with pistachios and drizzle with the dressing.