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Herbed Quinoa Salad with Zat’ar Dressing and Seasonal Vegetables

Created by Hudson Table
https://hudsontable.com/brooklyn
Serves: 2 – 4
Course: Salad
Diet: Vegan
Season(s): Spring, Summer, Fall

1 cup white quinoa
2 cups vegetable stock or water
1 1/2 cups tomato, chopped into chunks (or other seasonal vegetable like radish)
1/2 cup leek or scallion, sliced thin
1/2 cup fresh mint, chopped
1/2 cup fresh basil or parsley, chopped
1/2 cup extra virgin olive oil
2 lemons, juiced
2 tablespoons zat'ar spice blend
1 tablespoon salt
1 teaspoon ground black pepper

Combine quinoa and vegetable stock or water in a small pot and bring to a boil. Then turn the heat down to a simmer and cook for about 15 minutes, or until the tiny quinoa tails have "sprouted" but before it gets mushy.
When the quinoa is done cooking spread it out flat on a tray so it cools down quickly.
Once the quinoa is cooled place in a bowl and combine with vegetables and herbs
Make the dressing by whisking together the olive oil, lemon juice, zat’ar, salt and pepper and add it to the quinoa-vegetable mix. Taste and adjust seasoning as desired.