MIDDLE EAST QUINOA DINNER SALAD
With Blueberries
By Donna Grisham
Ingredients
2C uncooked quinoa, rinsed
1t cumin seed
1t fennel seed
2 1/4C Water
1/2t salt
Salad
1 small red onion,
peeled and sliced in half, sliced into 1/4 thin half moons
3C Greens (spinach, chard, kale) torn into bite size
1/2C Parsley, chopped
1C cooked chickpeas
1C dried or fresh blueberries (or dates, cranberries..)
1C walnuts, toasted and chopped
1C feta, chopped to bite size
zest of two lemons
Dressing
3T Olive Oil
4T Lemon juice
3/4t coriander, ground
1/2t salt, or to taste
fresh pepper
Instructions
While quinoa is cooking, combine onions, parsley, chickpeas, and blueberries in a mixing bowl. Prepare the dressing by whisking together then pour over the salad. Let sit while the quinoa cooks and cools.
Once quinoa has cooled, toss the salad with the quinoa, the greens, walnuts and feta cheese. Sprinkle with lemon zest and serve chilled or a room temp.