— SERVES 4
400 G / 6 DL RED QUINOA, COOKED
50 G / 1 DL MIXED SEEDS (I USED PUMPKIN, SUNFLOWER AND PINE NUTS)
1 FENNEL BULB
1 RED APPLE
1 MEDIUM SHALLOT
150 G / 2 DL BLACK OLIVES, UNPITTED
50 G / 6 DL ARUGULA SALAD
JUICE OF 1/2 LEMON
3 TBSP VIRGIN OLIVE OIL
2 TSP ZA'ATAR
1 TSP SEA SALT
1 - Place the seeds in a dry skillet on hight heat and toast them. Stir frequently until they are golden and smell fragrant.
Remove from heat and let cool.
2. Rinse and core apple. Chop into matchsticks. Rinse fennel. Cut out the green part and slice thinly. Cut fennel bulb into matchsticks.
3 - Peel and mince shallot. Pit olives and chop them roughly.
4 - In a large mixing bowl, place red quinoa, chopped apple and fennel, minced shallot, pieces of olives, arugula salad and toasted seeds.
Toss to combine.
5. In a small bowl, combine all the ingredients for the dressing.
Serve salad with the dressing at the side or toss in the dressing right before serving.
NOTE / Za'atar is a spice mixture made of sumac, sesame seeds and dried herbs can be found in a Middle Eastern food store.
You can replace it by a mix of dried thyme, oregano, sesame seeds and sumac if you have some on hands.
How to cook quinoa
Measure 1 cup of dry quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water, rubbing and swishing with your hands. Drain. It is important to rinse quinoa because it has a natural coating, called saponin, that can make the cooked grain taste bitter or soapy.
Place quinoa in a saucepan, add 2 cups of water, 1/2 teaspoon sea salt and combine. Bring to a boil. Cover, reduce heat to low and simmer
for 15 minutes. Remove from heat and let stand, covered, for 5 more minutes. Remove the lid and fluff gently with a fork. That's it !
Once cooled, cooked quinoa can be stored in a sealed container in the refrigerator for three to five days.