Ingredients:
- 1 cup of quinoa or bulgur wheat
- 1 +3/4 cups of bone broth or vegetable broth
- 1 cup of fresh parsley, finely chopped
- 1/3 cup of fresh mint, finely chopped
- 2 scallions, thinly sliced
- A handful of pitted black olives, sliced
- 4 large tomatoes, finely chopped
- 1 cup of chopped cucumbers
- 1⁄2 cup of pickled red onions (pickled in apple cider vinegar with a pinch of sea salt and 2 bay leaves)
- 2 tsp of fresh sumac
- Sea salt and black pepper, to taste
- A pinch of dried rosemary (optional)
- Fresh parsley, finely chopped
For the Crispy Sourdough Croutons:
- 1 sourdough loaf (cut into 1-inch cubes, yields about 5-6 cups, use half at a time)
- 3 cloves of garlic, finely chopped
- 1 tsp of sumac
- 2-3 Tbsp of olive oil
- 1 Tbsp of butter or ghee
Instructions:
- Cook Quinoa/Bulgur: Bring the broth to a boil, add quinoa or bulgur, and cook according to the package instructions. Let it cool.
- Prepare Vegetables: In a large bowl, mix parsley, mint, scallions, olives, tomatoes, cucumbers, pickled onions, and sumac.
- Make Croutons: In a large pan, heat olive oil and butter. Add garlic and cook until fragrant. Add the sourdough cubes and sumac. Toast until they are crispy and golden. Season with sea salt and rosemary.
- Combine: Once the quinoa or bulgur is cool, mix it with the vegetable mixture. Add the croutons just before serving.
- Serve: Adjust seasoning if needed and enjoy this fresh and flavorful salad!
This salad is perfect for a light meal or as a side dish. Give it a try and enjoy the delightful combination of these fresh and readily available ingredients!
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