Crunchy Quinoa & Herb Salad with Cumin Yoghurt Dressing

In case you hadn’t noticed, we’re all about the plant-based meals at the moment. While I’m not a fan of meals pretending to be meat (either be meat or be not-meat, dammit – don’t try to be both!), I do love a really delicious vegetarian dish. This salad is inspired by a George Calombaris Cypriot salad, however we’ve used quinoa instead of freekah. The fresh herbs give it a lovely freshness, the toasted seeds and nuts offer some delicious crunch and the yummy cumin yoghurt completes it making it almost a meal in itself.

I’d enjoy this on its own at the end of a hot day (and definitely leftovers for lunch – the flavours are so much better the next day!), but try it with some grilled halloumi for a full Cypriot vegetarian meal you’ll make again and again.

Enjoy!

Ingredients

  • 1 bunch coriander, chopped
  • ½ bunch parsley, chopped
  • ½ red onion, finely diced
  • 1 cup Kiwi Quinoa, uncooked
  • ½ cup du puy lentils (uncooked) or 1 cup canned lentils
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons toasted sunflower seeds
  • 2 tablespoons baby capers
  • ½ cup cranberries or currants
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Sea salt to taste
  • 1 cup thick Greek yoghurt
  • 1 teaspoon ground cumin
  • 1 tablespoon honey

Method

Rinse 1 cup of Kiwi Quinoa and place in a saucepan with 5 cups of water. Cover with a lid and bring to the boil. Reduce heat to a simmer for approximately 20 minutes or until the tails of the quinoa release. Strain excess water, set aside to cool.

Cook lentils in boiling water until tender. Rinse thoroughly and set aside to cool.

Mix the yoghurt, cumin and honey until combined. Use a little boiling water to melt the honey if it is solid.

In a medium bowl, place the coriander, parsley, red onion, quinoa, lentils, toasted nuts and seeds, capers, cranberries (or currants), red wine vinegar and olive oil. Mix well, season to taste.

Place into serving dish and top with cumin yoghurt.