This beautiful Middle Eastern Seven Layer Salad Recipe is adapted from Kristin Donnelly's Modern Potluck. The recipe will yield 4 quart jars.
Total Time
35min
4.0
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
cups
Quinoa
, rinsed
or Any Color but Red or Black is Especially Stunning
•
5
cups
Water
•
1
tsp
Salt
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
1
Medium
Iceberg Lettuce
, thinly sliced
or Romaine Lettuce
•
4
cups
Fresh Herbs
or e.g. Mint and Dill
•
1
bunch
Radishes
, thinly sliced
•
3 1/2
cups
Seedless Cucumbers
, cut
•
1/2
tsp
Cumin Seeds
•
1/2
tsp
Whole Coriander Seeds
•
1/2
tsp
Mustard Seeds
•
2
cups
Plain Greek Yogurt
•
1/2
cup
Mayonnaise
•
1
Lemon
, juiced
•
2
Tbsp
White Wine Vinegar
Cooking Instructions
1.
For the salad, in a large heavy pot, cover the Quinoa (2 cups) with Water (5 cups), add Salt (1 tsp) and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed for 18 to 20 minutes.
2.
Uncover the pot, top with a clean kitchen towel, and close the pot again; let stand 5 minutes.
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