This quinoa salad with za’atar is simple to make, healthy and delicious. Made with fresh parsley, cilantro, arugula and tomatoes, it’s makes a great side dish or main for two. Naturally vegan and gluten-free.
Salad, Side Dish
For the salad:
1cupquinoa,rinsed (200 g)
1medium red onion,sliced thinly
1small bunch finely chopped cilantro
1small bunch finely chopped parsley
250gcherry or mini roma tomatoes,halved
generous handful of young arugula leaves
2tablespoonsshelled pistachios,coarsely chopped
for the dressing:
1small garlic clove,finely grated
¼teaspoonred pepper flakes
2tablespoonfresh lemon juice
4tablespoonsextra-virgin olive oil
sea salt,to taste
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!
Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.