Perfect for a Meatless Monday or anytime, this recipe was inspired by the Quinoa and Grilled Sourdough Salad by Yotam Ottolenghi. I say inspired because it quickly took on a life of its own and I hope that it does the same for you.
The recipe is a cross between a Lebanese fattouch, an Italian panzanella and a Greek salad and can stand up to whatever ingredients that you have on hand or would like to add.
Chop, mix and munch – HEALTHY too!
|Quinoa Bread & Tomato Salad||
- ¼ cup quinoa
- 4 slices of sourdough bread (I used sliced Italian bread)
- ⅓ cup olive oil + extra for bread
- 4 ripe medium tomatoes (I used a combo of red, yellow and campari)
- 3 small cucumbers, unpeeled (I used one really large English cucumber)
- ½ small red onion (I did half of a vidalia)
- 4 tbsp chopped cilantro
- 1 tbsp chopped mint (I only had a bit so I used more basil)
- 1 tbsp basil
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1½ tbsp red wine vinegar
- 2 garlic cloves, crushed
- ½ cup sunflower seeds
- ½ – ¾ cup roughly chopped buffalo mozzarella
- black pepper
- Preheat oven to 350 degrees F. Place the quinoa in a pot of boiling water and cook until tender, between 9 and 11 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
- Brush the bread with oil (or butter) and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until completely dry and crisp. Let cool and break into bitesize pieces.
- Dice the tomatoes and cucumber. Finely slice the onion. Place in a mixing bowl and combine with all other ingredients, including quinoa and bread. Taste and adjust seasoning.