This Mediterranean Quinoa Salad is not only packed with flavor, but nutrients as well! It’s perfect for bringing to a gathering and sharing with friends.

This recipe is based on a Mediterranean salad called “Eej” traditionally made with bulgur (cracked wheat). I’ve used quinoa instead, a gluten-free “grain” (which is actually a seed) originating in South America, which is packed with health benefits.

Some of the many benefits of quinoa include:

It is considered a “complete protein”, which means that it contains all 9 of the essential amino acids necessary for our dietary needs.
It’s high in insoluble fiber, which keeps you feeling full and helps you in maintaining a healthy weight.
Quinoa is rich in antioxidants, which help to prevent and fight cancer.
It contains prebiotics (food for the beneficial bacteria in your gut).
It also contains anti-inflammatory nutrients which promote heart and bone health.
Quinoa is rich in manganese, which helps maintain healthy blood sugar and decreases your risk of diabetes.

To boost the nutritional value of this salad even higher inshAllah, use this Healing Bone Broth to cook the quinoa.

Note: You can also use bulgur for this salad instead of the quinoa. Just wash 2 cups of fine bulgur and soak in water, lemon juice, or tomato juice (covered by 1/2 inch) until soft. Then proceed with the recipe as stated.

I hope you give this Mediterranean Quinoa Salad a try!

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Quinoa Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings 6 people

Ingredients

1.5 cups quinoa
3 cups water or bone broth
1 bell pepper chopped
4 tomatoes seeded and chopped
3-4 green onions finely chopped
1/2 red onion finely chopped
1/2 bunch parsley finely chopped
4 tablespoons fresh mint finely chopped

For the Dressing:

1/2 cup olive oil
1/4 cup pomegranate molasses
2 teaspoons ground cumin
1 tablespoon tomato paste
2 lemons (juice of)
salt & pepper, to taste
optional: chili paste or chili powder, to taste

Instructions

In a pot, combine 1.5 cups quinoa with 3 cups water or bone broth. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (about 15 minutes). Let stand 5 minutes, then fluff with a fork.
For the dressing, combine all ingredients in a jar and shake until well mixed.
Once the quinoa cools off a bit, put it in a large bowl with the bell pepper, tomatoes, green and red onions, parsley, and mint. Add the dressing a stir to combine.
Enjoy!