Red Quinoa Salad with Middle Eastern Influences

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.

 

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