I have always been a BIG fan of a good seven layer salad, they are great for large gatherings of friends and family, super easy to prepare in advance and pretty darn delicious too! While I love the traditional Mexican spin on seven-layer salads this Middle Eastern Seven Layer Salad has stolen my heart. It is unexpected, beautiful and incredibly delicious!
From the very first time I laid eyes on the new cookbook, Modern Potluck by Kristin Donnelly, I knew I would be smitten by the recipes inside of it. It is chock-full of 100 gorgeous dishes that are just perfect for feeding a hungry crowd while being tailored to today's need for gluten free, vegetarian, dairy free and vegan dishes. Each recipe is clearly marked with the dietary restrictions that it serves, which makes cooking from this book a pleasure and planning the menu for a big gathering a breeze!
This salad is loaded with everything from quinoa and fresh herbs to cucumbers and radishes making it a true delight for the taste buds! Whether you build a gigantic serving bowl full of it or individual seven layer salads like we did I know you are going to love the unique flavors in this one. Go ahead, blow some minds at your next Potluck!
If you’ve tried this Middle Eastern 7 Layer Salad with Quinoa Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!Print
Middle Eastern Seven-Layer Salad with Quinoa
- Yield: 10 1x
For the salad
- 2 cups quinoa (any color, but black is especially stunning), rinsed
- 5 cups water
- kosher salt and freshly ground black pepper
- 1 medium head iceberg lettuce, cored and cut into bite-size pieces
- 4 cups fresh herb leaves, such as mint, parsley, cilantro, tarragon, and dill, roughly chopped (the more variety you use, the better)
- 1 bunch red radishes (about 10), halved and thinly sliced (about 4 cups)
- 1 pound seedless cucumbers, cut into ½-inch pieces (about 4 cups)
- For the dressing
- ½ teaspoon each cumin seeds, coriander seeds, and yellow mustard seeds
- 2 cups plain greek yogurt (preferably full-fat or 2%)
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- kosher salt
Make the dressing:
In a dry skillet, toast the spices over moderate heat until fragrant, about 1 minute. Transfer to a mortar or a bowl and let cool. Use a pestle or the bottom of an ice cream scoop to lightly crush the spices.
In a medium bowl, whisk the yogurt with the mayonnaise, lemon juice, and vinegar. Season with salt. Spread the dressing over the salad, sprinkle with the spices, and refrigerate for at least 1 hour before serving.
The salad can be refrigerated for at least 8 hours before serving and can stand at room temperature for up to 2 hours
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What are the health benefits of quinoa?
Quinoa is a great source of antioxidants and nutrients, especially for those who want to avoid gluten. It is packed with healthy proteins and contains all 9 necessary amino acids. Controlling blood sugar and cholesterol levels are just a few of the benefits of eating quinoa.
Click here for more information on the health benefits of quinoa.