This delicious recipe is from the blog Grown to Cook. The recipe measurements are metric, which I’ve converted and I tend to go by my personal taste when adding the herbs. I feel this is a great recipe to tailor to your personal tastes. If you want it more veggie forward, cook less quinoa and vice-versa. If you feel it needs more mint, tomatoes, lemon or less oil, garlic, dill – then change it up! It’s a perfect salad to play with proportions.
This quinoa sourdough bread salad is hands down my favorite salad I’ve ever had. It is so fresh, delicious, and healthy. Once I start eating it, it’s hard for me to stop. Sometimes to make it even more hearty, I’ll add some grilled chicken. The combination of fresh herbs is what really makes this salad spectacular and the addition of the homemade sourdough croutons puts it over the top. The magic to the quinoa salad is that the dressing soaks up into the sourdough croutons and retains a Panzanella salad consistency. Trust me, once you try it, you’ll be making it over and over again.
Ingredients
- For the dressing
Instructions
- Bring a medium pot of water to boil and cook the quinoa as instructed. Usually, 1 cup quinoa to 2 cups water, a pinch of salt, and cook covered on low for 15-20 min or until all the water has evaporated. Cool quinoa to at least room temperature or preferably chilled in the refrigerator (sometimes I make the quinoa the night before and set in the fridge).
- Set oven to 350 degrees. While quinoa is cooking, slice and cube the sourdough bread. Place the cubes on a sheet pan, drizzle with olive oil and place in the oven until desired crunchy crouton consistency. Usually 15 - 20 mins.
- Cut and mix the veggies and herbs together in a large bowl. To make the dressing
- Juice 2 lemons and whisk with olive oil and garlic until combines. Add salt and pepper to taste. To assemble the salad
- Add quinoa and croutons to bowl with veggies and herbs. Thoroughly mix together. Check for balance between the herbs, veggies, and quinoa. Add more herbs if needed. About 30 min before serving, pour dressing over salad and mix. The croutons will start to soak up the dressing and give great texture to the salad.
Notes
Add grilled chicken for a heartier entree.
[…] settled on some tried and true favorites. Quinoa Sourdough Bread Salad, Southwestern Pasta Salad, and Mediterranean Salad kit from Costco (a personal favorite). When […]