Fatoosh Quinoa Salad

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!

Fatoosh Quinoa Salad

SERVES 4–6

• 1 cup quinoa, prepared according to pkg instructions
• 2 Persian cucumbers or 3 cocktail cucumbers, thinly sliced on the diagonal
• 2 Roma tomatoes, quartered and thinly sliced on the diagonal
• 6 sun-dried tomatoes, thinly sliced julienne-style or julienne-cut sun-dried tomatoes
• 10 kalamata olives, sliced in half on the diagonal
• 2 radishes, quartered and thinly sliced on the diagonal
• ¼ small red onion, thinly sliced on the diagonal
• ½ cup flat-leaf parsley or mint, chopped
• 2 Tbsp fresh lemon juice
• ½ tsp pepper
• 1 tsp sea salt
• 2 Tbsp Za’atar Spice Blend
• 1 tsp ground sumac
• 2 Tbsp olive oil
• 1 handful pita chips, roughly smashed (optional)
• ½ 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.