I first started cooking with quinoa a few years ago and always made the same salad, this salad is a huge leap from my previous efforts but we all love it and the flavours really pack a punch!
Leftovers are still lovely and zesty the next day and are super in wraps and pittas. I have also used leftovers to stuff large portobello mushrooms, delicious!
Serves 10.
Ingredients
2 cups red quinoa, cooked as per instructions and cooled completely
2 red onions, very finely sliced
10 Roma tomatoes, deseeded and cut into small cubes
2 lemons, zest of one and juice of both
2 teaspoons sumac
4 tablespoons Za’atar
50mls olive oil
salt and pepper to taste
Method
Cook the quinoa as per the packet instructions, allow to cool.
Cut the onion up very finely and then set aside in a bowl of water for 10-20 mins.
Dry the onion and assemble the salad.
In a large bowl combine the cooled quinoa, onion, tomatoes and lemon zest, mix well.
In a small jug, combine the lemon juice and oil.
Pour the dressing over the salad, sprinkle over the sumac and 3 tablespoons of Za’atar, mix well.
Season with salt and pepper and check the seasoning.
Spoon into your serving dish and sprinkle over the remaining Za’atar.
Great idea, to combine the Zaatar and sumac in the salad. Sounds great! 🙂
Thanks Tasty Eats Ronit Penso, I seem to be going through a bit of a sumac and Za’atar phase! Ros
Ditto – love sumac on everything
i adore quinoa and often use it in salads but have never teamed it with za’atar, will def try this.
Thanks Belle, it’s really zingy with the sumac and lemon! Perfect for hot days! Ros
I have just discovered quinoa and love it! I was wondering what else we could make with it and this is a great suggestion! 🙂
Thanks Anna 🙂 Ros
I really need to start importing them from somewhere
Riya, I make this with quinoa because I can’t eat wheat, you could experiment with couscous to make this salad? Ros
Yeah will try. Thanks!
Looks delicious 🙂
Thanks Lea 🙂 Ros
This dish sounds really delicious