Quinoa and watermelon salad with pistachios and spicy pickled peppers from Grains for Every Season: Rethinking Our Way with Grains (page 147) by Joshua McFadden and Martha Holmberg

  • thyme
  • dried oregano
  • Show all ingredients...

  • EYB Comments

    Can substitute any melon for watermelons and purchased pickled peppers for the book's "Quick-pickled chiles."

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute any melon for watermelons and purchased pickled peppers for the book's "Quick-pickled chiles."

  • danlaik on May 28, 2023

    Pretty good, but I couldn’t quite get the lime and pepper juice flavors to shine through despite adding more. Maybe because I used pepperoncini instead of the sub recipe for peppers? Not at all a bad way to eat quinoa and watermelon though.

  • RThoma on January 12, 2023

    Great recipe, very refreshing.

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