Sephardic Recipes With A Modern Twist

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Quinoa Salad

Quinoa Salad


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Rachel’s Quinoa Salad

1 cup quinoa, cooked
1/2 large English cucumber or 4 Persian cucumbers, diced
1/2 cup cherry tomatoes, quartered
1 yellow or orange bell pepper, diced
1 green onion, thinly sliced
1/2 cup Kalamata olives, cut in quarters
1/2 cup basil, finely chopped
1/2 cup fresh Italian parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 cup toasted shelled pistachios
1 tablespoon preserved lemon, finely chopped (if available)


Dressing:

1/4 cup extra virgin olive oil
Juice of 1/2 lemon
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder


  1. Rinse quinoa thoroughly before cooking unless package indicates it’s pre-rinsed.

  2. In heavy medium saucepan, bring quinoa to a boil in 1 3/4 cups of water. Reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, about 15-20 minutes. 

  3. Set aside to cool, then chill.

  4. Whisk together dressing ingredients. 

  5. Chop vegetables, olives and herbs and place in large bowl.

  6. Add quinoa and toss with dressing. Let rest for 1 hour before serving so quinoa absorbs dressing.

  7. Just before serving, garnish with pistachios.

Serves 10-12.