Gotta love the, "Maaaa, I'm so hungry," despite blessedly having a fridge and pantry full of food! Stocking up on a bunch of key filling items, but no just for them, for Maaa too! Because yeah, moms, we matter! And while the kids are coming home as the school year ends, it's time to prep!

This variation was inspired by my @familytable_mishpacha column No Food Left Behind version of my Fatoosh Salad published last month!

INGREDIENTS:

• 1 cup quinoa, cooked per package directions
• 2 Israeli cucumbers, sliced in half and thinly sliced on the diagonal
• Handful of cherry tomatoes, sliced in half and thinly sliced on the diagonal
• Few olives, sliced in half and thinly sliced on the diagonal
• Fresh mint (ideally) or parsley, chopped
• Few radishes, sliced in half and thinly sliced on the diagonal
• 1/4 red onion, sliced in half and thinly (I used pickled red onion here because I had it... it's also why I did not add more salt to my dressing because I also added feta which is super salty)

Optional Dressing:

• 1 tsp Za'atar spice
• 2 tsp sumac
• 1/4 tsp black pepper
• Sea salt, to taste
• Juice of 1 lemon
• 1/8 cup oil

DIRECTIONS:

Cook quinoa according to package directions and let cool. In a large bowl, combine quinoa, cucumbers, tomatoes, olives, parsley, and radishes. In a separate small bowl, mix together Za'atar spice, sumac, black pepper, sea salt, lemon juice, and oil to make the dressing. Pour half of the dressing over the quinoa salad and toss to combine. Garnish with fresh mint or parsley and feta cheese, if desired. Serve as a balanced meal or snack. Enjoy!