Monday, September 2, 2013

Persian Quinoa Salad w/ Dates, Feta & Mint


I promised you this recipe from last week, so here it is!

A delicious quinoa salad to pair with grilled foods.

Persian inspired and great for Rosh Hashanah or Labor Day!

We loved this.

Persian Quinoa Salad w/ Dates, Feta, Mint & Pistachios: (adapted from The Pomegranate Diaries)

1 cup quinoa
2 green onions (green & white parts) sliced thinly
1 cup chopped dates
1/4 cup pistachio nuts, toasted (be careful they burn easily)
1/4 cup extra virgin olive oil
1/8 cup apple cider vinegar
1 tbsp honey
sea salt and pepper
1/2 cup good sheep milk feta cheese, cubed
1/4 cup chopped fresh mint

Bring 2 cups of water to a boil and add the quinoa.

Cook until the water is absorbed, about 15 minutes. Cool and set aside

In a large bowl, combine the dates, toasted nuts and green onions.
Add quinoa to the bowl and combine.


Make a dressing out of the oil, vinegar, honey, salt & pepper and pour over the ingredients in the bowl.
Add in the feta and mint at the end and lightly toss.

Serve at room temperature.


Enjoy and have a happy Labor Day!

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4 comments:

Joanne said...

Dates in salads are totally my thing at the moment. Love this!

Anonymous said...

Lovely. Sun-maid's Zante Currants would be a fine sub for the dates, here. Uggghhh. Can you believe this awful 'holiday' weekend weather? A torrential downpour woke me up in the middle of last night. I felt faint during my constitutional this morning. My hair couldn't be more of a frizz. Oh right - the no complaining rule. Hope you squeeze some enjoyment out of this soggy patch - well, there is the US Open, and I think we're going to catch Woody's new one BLUE JASMINE.

Bluebird NY said...

Love this salad! The tricolor quinoa is so pretty...

Joyce Hobbs said...

I want those peaches NOW!! Beautiful!