Middle Eastern Super Salad
 
Prep time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 1 cup uncooked quinoa*
  • 1 cup cooked chickpeas (~ 1 400ml tin, drained and rinsed)
  • 1 bunch fresh spinach
  • 1 punnet fresh grape or cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 avocado, sliced or cubed
  • ¼ cup shelled pistachios
  • 2 Tbsp fresh mint leaves
  • ¼ cup feta cheese, crumbled
  • Grilled protein (fish, chicken, shrimp, tofu, etc.)* OPTIONAL
  • .
  • Dressing:
  • ⅓ cup plain yogurt
  • 2 Tbsp orange juice
  • 1 Tbsp fresh mint, chopped
  • 1 tsp honey
  • ¼ tsp ground cumin
  • Salt and pepper, to taste
Instructions
  1. Rinse quinoa. Add to a saucepan with 2 cups of water. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Remove lid, fluff quinoa and then drain any remaining liquid. Spread quinoa out on a large platter or divide evenly among 4 bowls.
  2. Spread chickpeas over top the quinoa layer, followed by the spinach leaves. Sprinkle with halved tomatoes, red onion slices, avocado, pistachios, mint leaves, and feta cheese.
  3. Mix all dressing ingredients together in a small bowl. Pour dressing over salad and top with protein if you so choose.
Notes
* For extra credit, toast the dry quinoa in a pan before cooking it. I love the nutty flavour this brings out! Cook in a dry pan for 3-5 minutes over medium heat, stirring frequently.
Recipe by Port and Fin at https://portandfin.com/middle-eastern-super-salad/