Quinoa Fattoush Salad Recipe

Name: Quinoa Fattoush Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 2 cups water; Kosher salt; 1/4 cup freshly squeezed lemon juice; Zest of 1 lemon; 1 clove garlic, finely minced; 1 teaspoon honey; 1 tablespoon ground sumac; 1/3 cup extra virgin olive oil; 1/2 teaspoon salt; Freshly ground black pepper; 1 pound heirloom tomatoes, sliced into large wedges; 1 red bell pepper, thinly sliced into 2-inch long strips; 1 English cucumber, sliced lengthwise, and on a diagonal into 2-inch long pieces; 1/4 cup red onion, diced small; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1/4 cup sesame seeds; 1 bunch parsley, coarsely chopped (about 3/4 cup, packed); 1 bunch fresh mint, coarsely chopped (about 1/2 cup, packed); 1 cup pita chips, crumbled; Ground sumac (optional); Fresh mint leaves for garnish; Extra virgin olive oil for drizzling

Servings: persons

1 cup uncooked quinoa
2 cups water
Kosher salt
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1 clove garlic, finely minced
1 teaspoon honey
1 tablespoon ground sumac
1/3 cup extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 pound heirloom tomatoes, sliced into large wedges
1 red bell pepper, thinly sliced into 2-inch long strips
1 English cucumber, sliced lengthwise, and on a diagonal into 2-inch long pieces
1/4 cup red onion, diced small
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup sesame seeds
1 bunch parsley, coarsely chopped (about 3/4 cup, packed)
1 bunch fresh mint, coarsely chopped (about 1/2 cup, packed)
1 cup pita chips, crumbled
Ground sumac (optional)
Fresh mint leaves for garnish
Extra virgin olive oil for drizzling

1
In a fine mesh sieve, rinse the quinoa under cold water and strain.
2
Combine the quinoa, water and salt in a medium saucepan.
3
Bring to a boil, cover, reduce the heat, and gently simmer for 12-15 minutes.
4
Remove from heat and transfer the quinoa to a strainer to drain out the remaining cooking liquid.
5
Spread onto a baking sheet in one even layer and refrigerate until it has chilled, about 25 minutes.
6
In a small bowl whisk together the lemon juice, lemon zest, garlic, honey, sumac, olive oil, salt, and pepper.
7
Set aside.
8
Combine the tomatoes, red bell pepper, cucumber, and red onion in a large bowl.
9
Season the vegetables with salt and black pepper, and stir in half of the dressing.
10
Gently toss to evenly coat.
11
Add the cooled quinoa, sesame seeds, chopped herbs, and pour over the remaining dressing.
12
Gently toss to incorporate.
13
Crumble the toasted pita chips over the top, sprinkle with sumac, and add a few mint leaves for garnish.
14
Drizzle with extra virgin olive oil and serve immediately.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 1 cup uncooked quinoa, 2 cups water, Kosher salt, 1/4 cup freshly squeezed lemon juice, and more.

Yes, Quinoa Fattoush Salad 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.

Quinoa Fattoush Salad

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