By Debbie Kornberg

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One of my favorite salads is watermelon, mint, and feta. Living in San Diego, I thought it would be safe to buy a watermelon in December and make the salad. Boy was I wrong!! The watermelon was barely red, tasted terrible and so I tossed it. Being completely disappointed, I was not able to enjoy my salad, I opened the frig to see what I could use instead of the watermelon and there was a D’ Anjou Pear staring at me. Being in full improvising mode, I decided to give it a try and add a ton of parsley to it. And voila, I had just created my new favorite salad! I now eat it all the time and am completely obsessed with it! To give it a little more protein, I’ve added quinoa and optional toasted almonds to the recipe. 

 

(Serves 1-3) 

Ingredients:

1/2 cup Quinoa, uncooked

1 cups Water

1/2 tsp. + 1 tsp. SPICE + LEAF Sumac

1 D ’Anjou pear, diced small

2 cups Italian flat leaf parsley, finely chopped 

1 cup fresh mint, finely chopped

1 + 2 Tbsp. SPICE + LEAF Galili Olive Oil

2 oz sheep feta cheese, crumbled

Optional, add 1/3 cup toasted and slivered almonds for some added crunch. 

 

Instructions:

Using a pot, bring 1 cup of water to a boil. Add 1/2 tsp. sumac to boiling water. Mix well. Add 1/2 cup quinoa to pot. Mix in and cover pot. Cook on simmer for 15 minutes. After 15 minutes, turn off oven but do not open lid of pot and let sit for an additional 12 minutes. Once quinoa is done, place into a bowl and add 1 Tbsp. olive oil and blend well. Set aside for quinoa to cool for ~10 – 15 minutes. 

 

While quinoa is cooking, cut pear and place in bowl. Chop parsley and mint and add to bowl with pear. Add sumac and olive oil. Toss everything well. Add quinoa and mix into salad. (Optional, add toasted almonds.) Add more olive oil if needed and mix again. Then add feta cheese and gently fold into salad. Add a little extra feta to the top of the salad. 

 

Ready to serve! Will keep in frig for a couple of days.