This recipe was inspired by a little restaurant in the middle of the cobblestone streets of Rechavia in Jerusalem. Located right by my parents place, I frequent it almost everyday during the holidays when I visit. The mismatched chairs, street benches with cats crawling underneath paired with the strong smell of coffee - was that perfect blend of intoxicating Israeli culture I am so drawn to. Although they're known for their sandwiches, everything on their menu was great. I love everything about Mediterranean cuisine, where food is served simply. This salad is just that, simple and fresh. Uncomplicated. How I think food should always be.
Ingredients
Servings 4 servings
Salad
- 1 cup cooked quinoa
- 1 cup chopped parsley
- ½ cup chopped cilantro
- 1 cup chopped mint
- 2 green onions finely chopped
- ½ small red onion thinly sliced
- ½ cup chopped cashews
- ½ cup chopped roasted salted pistachios or nut of choice
Dressing
- ½ cup olive oil
- Salt
- Pepper
- 2 tablespoon balsamic
- ½ tablespoon honey
Nutritional Facts
Nutrition Facts
Herb Quinoa Salad
Amount per Serving
Calories
511
% Daily Value*
Fat
42
g
65
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
28
g
Sodium
20
mg
1
%
Potassium
539
mg
15
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
9
g
18
%
Vitamin A
2003
IU
40
%
Vitamin C
27
mg
33
%
Calcium
87
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl or platter, combine quinoa, parsley, cilantro, mint, green onions, red onions, cashews and pistachios.
- In a small bowl or container mix oil, salt, pepper, balsamic and honey, until combined.
- Pour dressing over salad and toss well. Enjoy right away or store in fridge for up to a day.
