Step 1

To make this salad, start by preparing the crispy quinoa. Cook the quinoa according to your preferred method and set it aside - this is my method!

Step 2

Once the quinoa is cooked, preheat your oven to 375 F.

Step 3

Line a baking sheet with parchment paper and add the cooked quinoa to it, alongside the olive oil and sea salt. Toss until the quinoa is fully coated in the oil and seasonings.

Step 4

Spread the quinoa out evenly across the baking sheet, then transfer to the oven and allow the quinoa to bake for 20 minutes, until it's nice and crispy. Be sure to open the oven and stir the quinoa every 10 minutes, to ensure that it cooks evenly.

Step 5

Once the quinoa is done, remove it from the oven and allow it to cool.

Step 6

Next, prepare the dressing by adding all of the dressing ingredients (the olive oil, tahini, balsamic vinegar, lemon juice, maple syrup, garlic, sea salt, and ground black pepper) to a blender and blend until smooth. Taste and adjust the seasonings as needed, then set it aside.

Step 7

Finally, prepare the salad. Thinly slice the Persian cucumbers and red onion and add them to a bowl alongside the garbanzo beans, green olives, fresh mint, fresh dill, feta cheese, and pistachios.

Step 8

Add the crispy quinoa to the salad, then pour the dressing on top.

Step 9

Toss the salad until everything is evenly coated in the dressing, then serve and enjoy!