Ingredients
For the salad:
- 1 cup quinoa, rinsed (200 g)
- 1 medium red onion, sliced thinly
- 1 small bunch finely chopped cilantro
- 1 small bunch finely chopped parsley
- 250 g cherry or mini roma tomatoes, halved
- generous handful of young arugula leaves
- 2 tablespoons shelled pistachios, coarsely chopped
for the dressing:
- 1 small garlic clove, finely grated
- 1½ teaspoons za’atar
- ¼ teaspoon red pepper flakes
- 2 tablespoon fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sumac (optional)
- sea salt, to taste
to serve:
- lemon wedges
Instructions
- To cook the quinoa: Combine the rinsed quinoa and double the amount of water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes (or according to package instructions). Remove from heat, cover, and let the quinoa stand for 5 minutes. Use a fork to fluff. Transfer to a large serving bowl to cool.
- Meanwhile, in a small bowl mix garlic, za’atar, red pepper flakes, lemon juice, olive oil, and sumach (if using) in a small bowl; season with salt, to taste.
- Pour over the cooled quinoa, mix to combine. Add the the onion, herbs, tomatoes, arugula and pistachios and toss again until well-combined.
- Serve with lemon wedges. Enjoy!