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Yield:
Serves 8
Serves 8
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Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden
Featured Cheese
Original 4 oz.
Original 4 oz.
Ingredients
For the couscous and quinoa:
- 1 cup water
- 1 cup couscous
- 2 TBSP olive oil
- 1/2 tsp kosher salt
- 2 cups water
- 3/4 cup dry white quinoa
- 1/4 cup dry tricolor quinoa
For the dressing:
- 4 TBSP maple syrup
- 1/2 cup olive oil
- juice of 2 large lemons
- 1 TBSP dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp kosher salt
- 2 cloves garlic, minced
For the salad ingredients:
- 2/3 cup raw walnuts, roughly chopped
- 1/3 cup raw pistachios
- 1/3 cup raw sliced almonds
- 2 cans chickpeas, drained
- 1 English cucumber
- 1 red onion
- 1 cup mint leaves
- 1 cup parsley
- 2 4 oz logs Laura Chenel plain goat cheese, crumbled
- 1 6 oz container feta
Instructions
- Cook the couscous: bring the water, olive oil, and salt to a boil. Turn off heat, add the dry couscous, stir, and cover for 5 minutes. Fluff with a fork. Cool to room temperature.
- Cook the quinoa: in a sauce pan, bring the quinoa and the water to a boil. Reduce to low and simmer for 15 minutes. Rest covered for 15 minutes. Fluff with a fork. Cool to room temperature.
- While resting, add all the dressing ingredients to a sauce pan and bring to a boil for three minutes. Reduce to low and simmer for ten more minutes. Remove from the stove and cool in a glass bowl or measuring cup.
- Drain the chickpeas. Finely chop the English cucumber. Very finely dice the red onion. Finely chop the parsley and mint. Add everything to a large mixing bowl.
- Add the couscous and quinoa to the produce and herbs. Add the nuts. Add the dressing. Stir well.
- Carefully fold in the feta and crumbled goat cheese. Season with kosher salt to taste.
