Ingredients

The following ingredients have 4 Servings
  • 2 cups quinoa (any color, but red or black is especially stunning), rinsed
  • 5 cups water
  • Kosher salt and black pepper
  • 1 medium head iceberg lettuce or romaine, thinly sliced
  • 4 cups fresh herb leaves, I used mint and dill - awesome combo!
  • 1 bunch red radishes, thinly sliced (about 4 cups)
  • 1 pound seedless cucumbers, cut into 1/2-inch pieces (about 4 cups)
  • 1/2 teaspoon each cumin seeds, coriander seeds, and yellow mustard seeds
  • 2 cups plain Greek yogurt (preferably full-fat)
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar

Instruction

  • Assemble the salad: In a large heavy pot, cover the quinoa with water, add 1 teaspoon salt and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed, 18 to 20 minutes. Uncover the pot, top with a clean kitchen towel, and close the pot again; let stand 5 minutes. (This will help ensure the quinoa is dry and fluffy). Spread the hot quinoa on a platter or baking sheet and let cool to room temperature. (This sounds like a fussy step, but it helps the quinoa cool without overcooking and getting mushy).
  • In a very large clear plastic serving bowl, spread the lettuce in a single layer and season lightly with salt and pepper. Arrange the herbs on top, followed by the quinoa. Spread the radishes on top, followed by the cucumbers, pushing them toward the edge of the bowl if you don't have enough of each vegetable to form a complete layer.
  • Make the dressing: In a dry skillet, toast the spices over moderate heat until fragrant, about 1 minute. Transfer to a mortar or bowl. Use a pestle or an ice cream scoop to lightly crush the spices.
  • In a medium mixing bowl, whisk the yogurt with the mayonnaise, lemon juice and vinegar. Season with salt. Spread the dressing over the salad, sprinkle with the spices, and refrigerate for at least 1 hour before serving.