Quinoa Salad with Za’atar
Cherie Metcalfe
This Quinoa Salad with Za’atar is a summer BBQ hero! Packed with fluffy quinoa, vibrant veggies, and a zesty za’atar dressing, it’s the perfect mix of fresh and flavourful. Light, healthy, and incredibly satisfying.
Ingredients
- 2.5 cups cooked quinoa
- 2 cups diced pumpkin
- 2 large tomatoes diced
- 1/2 cucumber diced
- 1 red onion finely diced
- 1/2 bag baby spinach
- 1 avocado diced
- 2 lemons or 1 large
- 1/4 cup olive oil
- 4 tbsp Rock the Zaatar
- 1 tsp Man Grind
- 100 g feta
- Small handful fresh mint
- Small handful fresh basil
Directions
- Preheat oven to 200 C Fan Bake.
- Peel and deseed pumpkin, cut into bite sized cubes.
- Drizzle with a little additional olive oil and sprinkle over one tablespoon of za’atar. Roast for 20 minutes
- Add the quinoa to a large bowl with diced tomato, cucumber, red onion, avocado and pumpkin. Season with Man Grind.
- Zest over the zest of both lemons and squeeze in the juice then add the remaining zaatar. Tear in the mint and basil.
- Add spinach then pour over the olive oil and toss gently to mix.
- Arrange on a large plate and garnish with crumbled feta.
