Celery and Za’atar Quinoa Salad



Za’atar Ingredients (or purchase from Abdal's Gourmet Catering) 

½ tbsp sumac

1 tbsp sesame seeds

1 tbsp dried thyme

½ tsp salt


Salad Ingredients:

1 cup quinoa

½ cup flat leaf parsley

2 tbsp chives

1 lemon

¼ cup dates

½ cup walnuts (Hazelnut Estate) 



2 -3 celery sticks depending on size (Ettrick Gardens, Oamaru Organics)


For the Za’atar, toast the sesame seeds and then mix together with the remaining ingredients. For the salad, cook the quinoa according to instructions on the packet, once cooked set aside to cool. Toast the walnuts. Cut the celery into thin slices and place into a large bowl. Finely chop the parsley and add to bowl

Zest the lemon, finely chop the chives and dice the dates. Add all to the bowl along with the quinoa

Add the za’atar, chopped walnuts, juice of half of lemon and mix everything together. Check the seasoning and add more if needed. The other half of the lemon juice can also be added if needed.


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