On a recent visit to my favorite falafel place (that also happens to have a small grocery store attached), I discovered the wonderfully delicious spice mix Za’atar Jordan, a combination of thyme, oregano, marjoram, salt and sesame seeds. I’ve used it in the traditional way, mixed with olive oil and smeared on pita bread, and added it to soups and sautes. It gives a fabulous middle eastern flair to any dish so I thought I would add it to my favorite Summer Quinoa Salad to mix it up a bit.
Note that the vinaigrette recipe calls for coconut oil but offers olive oil as an alternative. Use the olive oil if you plan to serve the salad cold as the coconut oil will congeal after cooling and give the salad a weird texture – ask me how I know.
Summer Quinoa Salad w/Za’atar Vinaigrette
2 cups prepared Quinoa (I cook mine with Better Than Bouillon No Chicken Base added to it for an additional layer of favor)
1 cup cooked Chickpeas (drained)
1/2 cup Cherry Tomatoes (halved)
1/2 cup Yellow Bell Pepper (diced)
1/2 cup Kalamata Olives (pitted)
1/2 cup Cucumber (peeled and diced)
1/2 cup Carrots (chopped)
1/3 cup Pine Nuts (toasted)
2 tablespoons fresh Basil (cut into ribbons)
1/2 cup Coconut Oil (Olive Oil can also be used)
1/4 cup Red Wine Vinegar
1 tablespoon Dijon Mustard
1 tablespoon Za’atar Jordan
1 teaspoon Garlic Powder
Salt and Pepper to taste
- Mixed your cooked quinoa, chopped vegetables basil and pine nuts in a bowl
- Combine all of the dressing ingredients in a small lidded jar and shake well.
- Add vinaigrette to the quinoa and vegetables and stir gently. Serve room temperature. If you plan on serving it cold, be sure to use olive oil instead of coconut oil for the vinaigrette or the salad will have a weird texture when the coconut oil congeals.