Quinoa Salad and Za'atar Dressing
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Avocado, quinoa and salad leave coated in a delicious za'atar spiced dressing
Serves:2 people
Ingredients
Quinoa
- 1½ cups water
- ½ cup quinoa of your choice
- ¼ sea salt
Za'atar Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice (juice small lemon)
- 1 tsp pomegranate molasses or fresh orange juice
- ½ tsp dried za'atar (or Greek Oregano)
- pinch freshly ground black pepper
- pinch cumin
- pinch chilli flakes
Salad
- 1 avocado - cut into thin slices
- ⅓ cucumber peeled and sliced
- ½ small pale green pepper (de-seeded and thinly sliced) optional
- 1 spring onion - cut finely diagonally using plenty of the green leaf
- large handful mixed salad leaves
- sprig mint leaves
- handful pomegranate seeds
Instructions
Quinoa
- Rinse and bring to boil (uncovered) with double its volume in water; ½ cup of quinoa needs 1½ cups of water.
- Once boiling, turn it down to a simmer until all the water is absorbed. For ½-1 cup, this takes about 10 minutes.
- Turn off the heat and leave covered for 6-8 minutes.
Za'atar Dressing
- In the bottom of the salad bowl whisk together the oil, lemon and pomegranate or orange juice. Add the remaining ingredients and whisk again.
Assembling the Salad
- Peel and slice the cucumber, avocado, spring onion and green pepper and toss into the bowl.
- Fluff the quinoa with a fork and add to the salad bowl, gently tossing to ensure everything is coated in dressing.
- If you are serving immediately, you can toss the salad leaves and sprinkle them with the pomegranate seeds. If not, cover and leave in the fridge and then add in the remaining ingredients just before you want to serve.
Notes
If you don't use all the quinoa, seal it in an airtight container so you can use it with your next salad or in a wrap for lunch. I have recommended cooking 1/2 cup, which should be perfect for this recipe.
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