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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Quinoa is one of the most versatile, cost-effective, and nutrient-dense whole grains. A one-cup serving of quinoa has eight grams of protein and five grams of fiber, keeping you full and satisfied longer.
Although most of us are familiar with this gluten-free option, we struggle to find recipes that keep it exciting. As a Sephardi, my cultural background is in Middle-Eastern cuisine. My flavor profile gravitates to the more lemony palate, and I enjoy spices that fire up my taste buds. I used my flavor forte in this recipe by doing a play on the classic Fatoosh Mediterranean Salad…but with quinoa as a base!
If you want to experiment with an intense flavor shakeup and impress both your guests and your palate, this recipe is for you!
1 cup Pereg Quinoa, prepared according to package instructions
2 Persian cucumbers or 3 cocktail cucumbers, thinly sliced on the diagonal
2 Roma tomatoes, quartered and thinly sliced on the diagonal
6 Tuscanini Sun Dried Tomatoes, thinly sliced julienne-style
10 kalamata olives, sliced in half on the diagonal
2 radishes, quartered and thinly sliced on the diagonal
1/4 small red onion, thinly sliced on the diagonal
1/2 cup flat-leaf parsley or mint, checked and chopped
2 tablespoons fresh lemon juice
1/2 teaspoon pepper
1 teaspoon sea salt
2 tablespoons Pereg Za’atar spice blend
1 teaspoon ground sumac
2 tablespoons olive oil
1 handful pita chips, roughly smashed (optional)
1/2 cup feta cheese, crumbled (optional)
In a medium-sized bowl, add the cucumbers, tomatoes, sun-dried tomatoes, olives, radishes, red onion, and parsley or mint.
Then add the lemon juice, pepper, sea salt, za’atar, sumac, and olive oil. Mix well.
Add the vegetables to the quinoa and toss well, making sure that all the veggies are mixed into the quinoa.
Sprinkle with pita chips and feta cheese, if desired. Feta cheese can also be served on the side for a boost of protein.
Photography by Beth Warren
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