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Caption: The best salad you’ll ever crunch on. Crunch Salad Supreme V2 For the Crispy Quinoa: 1 cup dried quinoa, cooked according to package directions 2 tablespoons ol… more The best salad you’ll ever crunch on. Crunch Salad Supreme V2 For the Crispy Quinoa: 1 cup dried quinoa, cooked according to package directions 2 tablespoons olive oil 1 tablespoon dried za’atar KS&P For the Salad: 1/2 medium head green cabbage, quartered and thinly sliced 1 pound cucumbers, halved and thinly sliced 4 celery stalks, thinly sliced on the bias 2 watermelon radishes, cut into matchsticks 1/2 medium red onion, thinly sliced 1 cup toasted almonds, roughly chopped 1/2 cup pomegranate seeds 1/2 cup minced fresh parsley 1/2 cup minced fresh dill 1/4 cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon date syrup or maple syrup 3 garlic cloves, finely grated 1 lemon, zested and juiced KS&P 1. Make the crispy quinoa: Preheat the oven to 425°F. On a sheet pan, toss the cooked quinoa with the olive oil, za’atar, and a heavy pinch each of salt and pepper. Bake for 20 to 25 minutes, stirring halfway through, until golden and crisp. Let cool on the tray. 2. Make the salad: In a large bowl, toss all the ingredients with the crispy quinoa until well combined. Taste and adjust the seasoning with salt and pepper, then serve. less
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