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Middle Eastern Seven-Layer Salad with Quinoa

  • Author:  Modern Potluck by Kristin Donnelly
  • Yield: 10 1x

Description

 


Scale

Ingredients

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

Instructions

Assemble the salad:


Notes

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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