Sumac, a fragrant and tangy Middle Eastern spice, adds tons of flavour to the simple dressing in this salad. If you can't find it on store shelves, substitute with sweet paprika. Also, feta makes a suitable stand-in for firm, salty halloumi. To enjoy this salad on the go, pack the dressing in a separate airtight container. Right before eating, drizzle the dressing over the salad, reseal the container and shake to coat.
- Prep time 10 minutes
- Total time 20 minutes
- Portion size 2 servings
Ingredients
Quinoa Salad:
Sumac-Lime Dressing:
Method
Sumac-Lime Dressing: In small bowl, whisk together oil, lime juice, sumac, honey, salt and pepper; stir in garlic. Let stand until fragrant, about 15 minutes; discard garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.)Quinoa Salad: Meanwhile, in separate bowl, combine spinach, quinoa, tomatoes, halloumi and mint. (Make-ahead: Layer in airtight container and refrigerate for up to 6 hours.) Add dressing; toss to coat.
Tip from The Test Kitchen: Freeze cooled cooked quinoa in freezer-safe bags for up to one month and thaw it in portions as needed.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 419 mg
- Sugars 6 g
- Protein 12 g
- Calories 431.0
- Total fat 30 g
- Potassium 655 mg
- Cholesterol 27 mg
- Saturated fat 8 g
- Total carbohydrate 31 g
%RDI
- Iron 24.0
- Folate 59.0
- Calcium 20.0
- Vitamin A 51.0
- Vitamin C 42.0
