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.
