Yes, my quest for healthy, veggie-filled recipes continues! This salad was a great success. It’s a mix between a Lebanese fattouch, an italian panzanella and a Greek salad. The result is juicy, crunchy, tangy, fresh and beautiful (hey, we eat with our eyes too!). It makes a a great lunch or side dish for a BBQ or picnic. I added feta (Bulgarian, of course) and called it dinner.
Quinoa and grilled sourdough salad - feta was my addition!
Recipe for 4 medium servings
Adapted from Yotam Ottolenghi’s Plenty.
1/4 cup quinoa
4 slices of sourdough bread
1/3 cup olive oil + extra for bread
4 ripe medium tomatoes
3 small cucumbers, unpeeled
1/2 small red onion (I found this was a lot, so feel free to reduce)
4 tbsp chopped cilantro
1 1/2 tbsp chopped mint
2 tbsp chopped parsley
1 tbsp lemon juice
3/4 tbsp red wine vinegar
2 garlic cloves, crushed
Preheat oven to 350 degrees F. Place the quinoa in a pot of boiling water and cook until tender, between 9 and 11 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
Brush the bread with oil and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until completely dry and crisp. Let cool and break into bitesize pieces.
Dice the tomatoes and cucumber. Finely slice the onion. Place in a mixing bowl and combine with all other ingredients, including quinoa and bread. Taste and adjust seasoning. I added salt – I think it’s a must!