Jan 17 2018

Maroulosalata with a Crunchy Twist

by Kathryn Budig





I’m obsessed with Mediterranean food — specifically Greek. And while we all know the classic Greek Salad, I’m not sure as many might react when I say Maroulosalata. MAROULOSALTA. No? Let me educate you.

It’s salad perfection. So clean, bright, and simple. Fresh, crunchy greens in a bright lemon and dill dressing. Gorgeous on it’s own, the perfect vehicle for protein, and so good when paired with a bright white wine like a sancerre.

I was feasting on this salad at my favorite local greek restaurant, Stella’s (worth the trip alone just to see the dope greek mythological monsters wallpaper in the bathroom), and immediately knew I had to recreate this at home. With a twist.

Cue crunchy quinoa. (Yes, your new favorite thing in life.)

Al dente quinoa, toasted up nicely in extra virgin olive oil, tossed into salad, and BOOM. Extra protein and the crunch of a crouton.

So, let’s stop wasting time reading this and get to making the salad!





Maroulosalata with Crunchy Quinoa:

1.5 bunches romaine, slivered

2 bunches green onions, slivered up to the green, 1/4 of greens slivered

1/4 cup goat/sheep feta or Kite Hill (vegan option) soft fresh cheese, crumbled

1/2 cup multi color quinoa

3/4 cup veggie broth

Pinch sea salt

1.5 tablespoons extra virgin olive oil



1 lemon, juiced

1 tablespoon champagne vinegar

2 tablespoons extra virgin olive oil

1 tablespoon fresh dill, chopped

Big pinch salt flakes and dash of black pepper


Combine all the dressing ingredients first and whisk well.

Combine quinoa, broth, and pinch of salt in a small pot and cook over medium heat until al dente aka you don’t want them to get fluffy on you. That’s why we’re using less liquid than you would normally use. Once your quinoa is al dente, warm the olive oil in a frying pan over medium/high heat. Add the quinoa and spread it as thin as possible. Toast your quinoa for roughly five minutes, perhaps tossing it around once or twice. Don’t take your eye off it! It will absolutely burn if you ignore it. You want the quinoa to get golden (although a bit of burn ain’t so bad) and crunchy.

Clean your romaine, drain well, then sliver and throw into a large salad bowl. Sprinkle with a bit of sea salt (it will chill while you’re working on the quinoa). Toss well with the dressing, then fold in quinoa and cheese. Salt and pepper to taste.