Quinoa Chopped Salad with Cilantro-Lemon Dressing

Quinoa Chopped Salad With Cilantro Dressing

Every country has its own “Starbucks” and in Israel this chain is called…Can you guess?

Yes, it is called Aroma, and although they serve and prepare the standard coffee drinks and pastries, they also make the most amazing salads.

I ate this salad at the airport on my way home and have made a close rendition of it quite a few times since. Once to take for lunch to work, as well as twice for my girls’ pool party luncheons on Fridays, that have resumed after the winter. Last week I had my friend Patti over to show her pictures from my trip and I think she was equally impressed with the salad as she was with my photo sharing.

I added my own salad dressing creation based on complimentary flavors to enhance all the goodies in this salad, but in a pinch you could just drizzle lemon and olive oil on top and it would be fine. Or you could make a big batch of the dressing and use it for other things as well, like chicken or fish marinade.

For the salad:
3 cups lettuce
2 cups cooked quinoa, cooled
1 English cucumber, chopped
2 red bell peppers, chopped
1 cup carrots, chopped
1 cup Jicama, chopped
1 cup green zucchini, chopped
1 cup green onions, sliced thin
3 tomatoes, chopped
1/2 cup pepita seeds
1/2 cup soynuts
1/2 cup craisins
12 ounces Feta cheese, cubed

For the dressing:
juice of 3 lemons
1/2 cup olive oil
1/2 cup walnut oil
1/2 cup of fresh cilantro
2 tsp salt
2 tsp black pepper
Optional: 2 tsp red pepper flakes

Layer all salad ingredients in a large shallow dish, starting with lettuce on the bottom and topping off with the cheese cubes.

Blend all dressing ingredients together in a blender.


Over to You
What’s your version of a quinoa salad? Share and inspire us!

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