co-founder ravi provides a new take on the classic lebanese salad.
fattoush... fattoush... its a fun word to say. it sounds complicated, but its nothing more than a simple lebanese salad made of fresh vegetables, herbs and crispy pita. in our case, we're swapping out the pita for our sea salt truffle quinoa puffs. not only does this make the salad gluten free but you also get 15 grams of added protein (assuming you use the whole bag, which you of course would).
1 english cucumber (seedless), peeled and cut into chunks
2 tomatoes, diced into chunks
1 shallot, rinsed and chopped coarsely
3-5 leaves of romaine lettuce, torn into large pieces
3 red radishes, sliced thinly
handful of fresh herbs (parsley and mint are best but you can also add dill)
1x bag of i heart keenwah quinoa puffs, sea salt truffle
combine all of the vegetables and herbs in a bowl and set aside. take quinoa puffs bag and beat with a spoon to break down the puffs. i like the puffs better this way when i am adding them as a crunchy topper to a salad. dress salad with olive oil, lemon juice, salt and sumac. adding ground dried sumac (available at most specialty or ethnic stores) adds a nice tart flavor and offsets the salty crunchy of the puffs. mix in puffs and serve. this salad can be prepared hours before serving and it still maintains its crunch!