Tomato mint quinoa salad

The combination of fresh mint, parsley and toasted almonds is a common mix found throughout the Middle East and North Africa. In this dish from All Recipes, quinoa gives a salad a hearty heft that makes it perfect for lunch at home, or ideal to pack for a picnic or a brown bag workday meal.

To mix things up a bit, try omitting the raisins and adding pomegranate seeds to the finished salad. Or add a sprinkling of feta cheese and some finely diced green olives (reducing the salt, of course). If you have access to preserved lemons, they can be diced and added to the salad as well, perhaps with a sprinkling of sumac seasoning.



2 1/2 cups water

1 1/4 cups quinoa

1/3 cup raisins

1 pinch salt

2 medium tomatoes, diced

1 medium red onion, minced

10 radishes, quartered

1/2 cucumber, diced

2 tablespoons sliced almonds, toasted

1/4 cup chopped fresh mint

2 tablespoons chopped fresh parsley

1 teaspoon ground cumin

1/4 cup lime juice

2 tablespoons sesame oil

salt to taste



Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.

Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

Posted in Blog, Thoughts on Food.