Looking for a fresh salad to go with the goat meal I was preparing, I searched online for tomato, cucumber and mint, knowing these flavors would work well with my Middle Eastern dish. The best one I found by far was this, from Kalyn’s Kitchen. In the recipe below I streamlined the steps and made one critical addition – quinoa, which is a grain-like seed from South America (not Middle Eastern, I know, but delicious just the same).
- 1/3 cup quinoa
- 2 cups cherry tomatoes, quartered
- 1/4 cup mint, minced
- 2 tsp fresh thyme, minced
- 1/2 tsp salt
- black pepper to taste
- zest 1 lemon
- 1/4 cup scallions, chopped (excluding white part)
- 1/2 cup Kalamata olives, pitted and chopped
- 1 1/2 cups cucumber, peeled and chopped (about half of a large cucumber)
- juice 1/2 lemon
- olive oil
- 1/2 cup feta cheese, crumbled
Step 1. For the quinoa: Boil 2/3 cup water, rinse quinoa and add to boiling water. Turn heat to simmer and cook until water in pot is gone (quinoa cooks exactly like rice). You’ll see little whiskers coming from each of the grains of quinoa. When it’s done, remove from stove and add to serving bowl. Then chill in fridge.
Step 3. While tomatoes and herbs are marinating, chop peeled cucumber, olives and scallions.
Step 4. Add tomatoes and herbs, cucumber, olives and scallions to serving bowl. Top with crumbled feta. Squeeze 1/2 lemon over salad, then pour on a couple glugs of olive oil. Toss and serve.