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On one balmy summer day, as the women at Camp Mogen Av were sitting outside with the kids, Nancy K. and I shared a shady spot in the yard. We had a lot of talking to do…we both worked as personal chefs and both lived in Israel and used to love to go shopping in the shuk. As we exchanged ideas, the concept for this recipe arose. I remember the ideas we discussed, and as soon as camp ended and I was back in my kitchen, I whipped this up. It takes me back to the shuk, with the vibrant colored vegetables and Mediterranean spices.
1 cup quinoa, rinsed and prepared according to package instructions
1 small Kirby cucumber, peeled and diced
1 medium carrot, peeled and diced
10 cherry tomatoes, halved
1/2 avocado, diced
7 and 1/2 ounces Gefen Organic Chickpeas
1/2 (8-ounce) package Ta’amti Feta Cheese, cubed
3 scallions, diced
sunflower seeds, for garnish
3 tablespoons oil
2 tablespoons Tuscanini Lemon Juice
1/2 teaspoon Pereg Cumin
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
In a medium bowl, combine quinoa, cucumber, carrot, tomatoes, avocado, chickpeas, feta cheese, and scallions.
Prepare the dressing. In a small bowl, whisk together oil, lemon juice, cumin, Italian seasoning, salt, pepper, and garlic. Toss with salad, garnish with sunflower seeds, and serve.
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This combination of veg with quinoa looks yummy! Can I put try dressing on while I’m prepping the salad or should I wait until right before serving?
This salad is so light and fresh! Super easy to prepare and so so yummy!