Middle Eastern Salad with Quinoa Balls

Updated: May 15, 2019


Fresh and beautiful salad perfect for lunch or dinner

There are two people in life - salad people and vegetable people. Sadly I live in a house of vegetable people.

My husband has always preferred vegetables over salad and over the years of accepting his preference, the twins who as babies loved munching on my salad, have also become vegetable people.


I created a Pumpkin, Bacon and Cheese Quinoa Ball recipe that is perfect for school lunchboxes, but they are also AMAZING for salad people who want to eat a healthy and delicious meal.

This is fast becoming my "go to" dinner when I can't stand the thought of the North Queensland heat and a plate of hot vegetables!


Prep 10 min (+ Quinoa Ball Recipe: Prep 15 min // Cook 30 min)


INGREDIENTS

Salad

1 portion of Quinoa Balls (the amount depends on your hunger level)

2 cups lettuce leaves (See Note 1)

1/4 cup cherry tomatoes sliced in half

1/2 red pepper sliced

1 Lebanese cucumber peeled and diced

1/4 cup chopped continental parsley

1/4 cup chopped fresh mint

2 spring onions diced


Salad Dressing (See Note 2)

3 tbs red wine vinegar

2 tbs fresh lemon juice

1 tbs sumac

1/2 tsp oregano

1/4 tsp ground black pepper

1/2 cup extra virgin olive oil

2 tsp EDMK Greek seasoning (or store bought is fine)


EDMK GREEK DRY SEASONING MIX

3 tbs oregano

2 tbs basil

1 tbs dill

2 tbs onion powder

2 tbs garlic powder

1/2 tbs salt

1 tbs black pepper

1/2 tbs dried mint

1 tbs rosemary

Place all the ingredients into a bowl and mix well, then store in an airtight container for up to 6 months.


METHOD

  1. Place all salad ingredients into a bowl (except for the Quinoa balls) and mix through gently with your hands

  2. In a jar add all the salad dressing ingredients together. Place on the lid and shake for 45 sec or until all the ingredients are combined.

  3. Pour approximately 2-3 tbs over the salad and then place the Quinoa balls on top.

Notes

  1. Romaine is the authentic salad leaf to use in Middle Eastern salads. However if like myself you find it difficult to source it in your local supermarket, any salad leaves can be used. I used iceberg to have the crunch factor you get from romaine, and spinach leaves because I like the flavour in salads.

  2. The remaining salad dressing will last in a bottle in the fridge for up to 1 week.

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