Grain Salad With Puffed Red Quinoa And Labneh

Name: Grain Salad With Puffed Red Quinoa And Labneh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked red quinoa (from about 1/2 cup dried); 2 tablespoons vegetable oil; 1/4 teaspoon sugar; 1/2 cup olive oil, plus more; 3 tablespoons fresh lemon juice, plus more; Kosher salt, freshly ground pepper; 1/2 large shallot, finely chopped; 3 tablespoons chopped fresh chives; 3 cups cooked grains (such as farro, amaranth, bulgur, and/or barley; from about 1 cup dried); 3/4 cup labneh (Lebanese strained yogurt) or plain Greek yogurt; 3 cups mild sprouts (such as pea and/or sunflower), divided; Flaky sea salt (such as Maldon)

Servings: persons

1 1/2 cups cooked red quinoa (from about 1/2 cup dried)
2 tablespoons vegetable oil
1/4 teaspoon sugar
1/2 cup olive oil, plus more
3 tablespoons fresh lemon juice, plus more
Kosher salt, freshly ground pepper
1/2 large shallot, finely chopped
3 tablespoons chopped fresh chives
3 cups cooked grains (such as farro, amaranth, bulgur, and/or barley; from about 1 cup dried)
3/4 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
3 cups mild sprouts (such as pea and/or sunflower), divided
Flaky sea salt (such as Maldon)

1
Preheat oven to 200u00b0. Spread out 1/2 cup cooked quinoa on a rimmed baking sheet and bake, tossing once, until quinoa is dry and no longer sticks together, 30-45 minutes.
2
Heat vegetable oil in a large saucepan over medium-high heat until almost smoking (oil needs to be very hot). Remove from heat, add dried quinoa, and quickly cover. Cook, shaking saucepan vigorously, just until quinoa is puffed, which will happen almost immediately. Transfer quinoa to paper towels to drain.
3
Whisk sugar, 1/2 cup olive oil, and 3 tablespoons lemon juice in a medium bowl; season with kosher salt and pepper. Toss in shallot, chives, cooked grains, remaining 1 cup cooked quinoa, and half of puffed quinoa; season with kosher salt and pepper.
4
Spread labneh on plates. Top with salad, sprouts, and remaining puffed quinoa. Drizzle with oil and lemon juice; season with sea salt.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups cooked red quinoa (from about 1/2 cup dried), 2 tablespoons vegetable oil, 1/4 teaspoon sugar, 1/2 cup olive oil, plus more, and more.

Yes, Grain Salad With Puffed Red Quinoa And Labneh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grain Salad With Puffed Red Quinoa And Labneh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions