Quinoa salad with dried Iranian lime from Plenty (page 245) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hiker010 on January 10, 2026

    Made Jan 2019 -- so-so A bit too bitter / overpowering herbs

  • e_ballad on December 30, 2018

    A tasty dish, though we wound back on the dried lime powder for fear that the funkiness would deter the kidlet. It is also very generously portioned, serving 8-10 easily.

  • Rutabaga on April 27, 2014

    There is a beautiful mix of flavors in this recipe - salty feta, sweet potatoes, nutty grains, and the sour funk of the dried limes. Our local Middle Eastern grocer had whole dried limes, which were easily pulverized in the Vitamix. I made my own mix of wild and basmati rice. Of course, the wild rice needed much more time to cook, and I had not so cleverly thrown them in the pot together. But in the end, it worked well even with the extra crunchy wild rice.

  • Delys77 on August 02, 2012

    Pg 245 Tonnes of great flavour in this very wholesome and hearty grain salad. The combination of grains works perfectly with toothsome brown rice, chewy quinoa, and tender grains of basmati. I left out the sage as I'm not a fan and the resulting combination of herbs was very nice. Do be careful of burning the garlic as the bitterness would easily permeate the whole dish. My one note of caution is the dried Persian limes, I found some and put them through the food processor and it was extremely messy, and very challenging getting 2 tb out of my limes. I think a touch of Sumac and a good squirt of lime juice would work very well and would eliminate the hassle of making the lime powder.

  • Jane on May 18, 2011

    Or rather Quinoa salad without dried Iranian lime as I didn't have any (and to be honest have never owned any). But the photo on page 247 was so appetizing I just had to make this, even without a key ingredient in the title. I didn't have mixed basmati and wild rice either so I used basmati with the quinoa. I thought this was really good - the caramelized sweet potatoes, the mint, sage and oregano, the crumbled feta all provided a flavorful contrast to the rice and quinoa. I thought it made a lot - more like 8 servings than 4-6. I will definitely make this again and will try to source some dried Iranian lime before that - anyone know where to get them? I served this with Roast chicken with sumac, za'atar and lemon on p.122 of Ottolenghi and Green bean salad with mustard seeds and tarragon p.196 of Plenty.

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Reviews about this recipe

  • Lisa Is Cooking

    ...a pleasant mix of nutty, chewy grains, and the garlic, onion, and herbs hit all the right flavor notes. The dried lime with its concentrated citrus was well-matched with the sweet potato and feta.

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