Cooked - Crunch Salad Supreme V2

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunch Salad Supreme V2

1.0

1 cup dried quinoa, cooked according to package directions

2 tablespoons olive oil

1 tablespoon dried za'atar

Salt and pepper

½ medium head green cabbage, quartered and thinly sliced

1 pound cucumbers, halved and thinly sliced

4 celery stalks, thinly sliced on the bias

2 watermelon radishes, cut into matchsticks

½ medium red onion, thinly sliced

1 cup toasted almonds, roughly chopped

½ cup pomegranate seeds

½ cup minced fresh parsley

½ cup minced fresh dill

¼ cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon date syrup or maple syrup

3 garlic cloves, finely grated

1 lemon, zested and juiced

Preheat the oven to 425°F.
On a sheet pan, toss the cooked quinoa with 2 tablespoons olive oil, za'atar, and a heavy pinch each of salt and pepper.
Bake for 20 to 25 minutes, stirring halfway through, until golden and crisp.
Let cool on the tray.
In a large bowl, toss all the salad ingredients with the crispy quinoa until well combined.
Taste and adjust the seasoning with salt and pepper.
Serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 12 weeks ago

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