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Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates

August 15, 2021
by
A creamy layer of lemony labneh, white wine garlicky wilted kale, and a few spoonfuls of a pomegranate quinoa salad all finished off with crispy cheese and a fried egg: these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously next-level amazing.
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A creamy layer of lemony labneh, white wine garlicky wilted kale, and a few spoonfuls of a pomegranate quinoa salad all finished off with crispy cheese and a fried egg: these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously next-level amazing.

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Lebanese cuisine is truly the best. Really, though, give me any Middle Eastern or Mediterranean food and I will love you forever. There’s just something about all of the bright and tangy flavors that’s truly unmatched. I’ve never been to Lebanon, but, every time I go up to New York, I make it a priority to hit up my favorite Lebanese restaurant. Hidden inside an old, refurbished garage, this restaurant truly has the best Lebanese food I’ve ever had. My only issue? I seriously want everything on their menu. So, in the name of leaving no flavor behind, I came up with these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates. With just about every good Middle Eastern/Mediterranean combo, I seriously lick these plates clean. You have to try this one!

The breakdown…

These Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates have a couple of parts to them. First up, I like to make the quinoa salad, mostly because it’s one of the only parts of the dish that’s best chilled or at room temperature. With a simple olive oil, white wine vinegar, and sumac vinaigrette, this salad really isn’t too crazy. In fact, I consider white wine vinegar to be one of the more milder, less distinct vinegars out there… perfect for this dish which has a lot going on. Still, you get that good little tang from the sumac, so it definitely doesn’t lack flavor.

My favorite part of this quinoa salad is the textures. I like to finely dice everything, aka the persian cucumbers, cherry tomatoes, and fresh mint. So, with the addition of the small pomegranate seeds and red quinoa, you get a delicious crunch. Plus, red quinoa is inherently more crispy than your average quinoa, so you’ll get a nice bite from that as well. Toss everything together and allow the flavors to marinate while you make the rest of the dish!

A creamy layer of lemony labneh, white wine garlicky wilted kale, and a few spoonfuls of a pomegranate quinoa salad all finished off with crispy cheese and a fried egg: these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously next-level amazing.

that wilted kale…

Next up, I like to get started on the wilted kale. Wilted greens are seriously so underrated, at least in my opinion. With some high quality olive oil, a caramelized shallot, and tons of garlic, they seriously can pack a ton of flavor if given the chance. And, with the wilted kale in this Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates recipe, I opt to cook it down in white wine — giving it an even richer, fuller flavor. I seriously could eat the whole pot of this stuff, no joke. I like to do these second and allow them to stay warm over low heat while I make the crispy cheese and fried eggs, but you could even make these ahead of time. 

Lastly, you’ve got to prepare those pan fried cheese slices and eggs. Everyone knows how to make a fried egg, that’s pretty simple. Still, not everybody knows how to make a good fried egg. Assuming you like your eggs over-medium, all it takes is 3-4 minutes in some hot oil. Once the edges begin to curl ever so slightly, it’s time to remove them from the heat. Seriously, that’s all there is to it! 

all about the crispy cheese…

But, wait, you’ve got to make that crispy pan fried cheese. Both halloumi and feta work wonderfully in this recipe. Honestly, I couldn’t choose which one I wanted to go with, so I left that up to you. On one hand, halloumi is a sturdier, protein packed cheese that naturally fries up very nicely. But, on the other hand, pan fried feta is truly a salty, crispy slice of heaven — especially with the help of a little cornstarch. Both are equally as delicious, so go with what you love. You could even do both types of cheeses… more is more!!

Now that all of your parts are good to go, it’s time to assemble your Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates! Start off with a thick layer of labneh. If you aren’t familiar, labneh is a thicker, more herbaceous Lebanese yogurt. I’m not a yogurt fan, but I love the lemony flavor and thick, fro-yo type of texture to labneh. You can find it in most grocery stores near the hummus, tzatziki, and baba ganoush. You could also make your own, but it’s a bit of an intensive process. Whichever way you go about it, just make sure it gets on there! It’s truly the best cooling, palette cleansing part of this dish.

A creamy layer of lemony labneh, white wine garlicky wilted kale, and a few spoonfuls of a pomegranate quinoa salad all finished off with crispy cheese and a fried egg: these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously next-level amazing.

layer it up!

Next, layer on some of that wilted kale and a good amount of that quinoa salad. Finish everything off with a fried egg, a few slices of the crispy cheese, and some pita chips for crunch. I like to make my own pita chips, but you could also buy some from the store. Pine nuts or almonds would also be delicious. Either way, you want that crunch! Lastly, you can go in with some hot honey, pomegranate molasses, a good olive oil, or hummus for drizzling. But, really, with the labneh and all the flavors from your greens, it’s not really necessary. 

perfect for any occasion…

These Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously the best. I love to serve them up for a fun family dinner, but they also work well for a crowd. My recommendation? Prepare each part of the dish and let everyone assemble their own plates! You could even add some Chicken Souvlaki Skewers, Kofta, falafel, pita bread, roasted cauliflower or carrots, naan, or roasted potatoes to your spread. Really, this dish is pretty versatile, so go with what you love! Oh, and, if you have some meat-lovers in the family, you could easily add chicken, salmon, or some type of meatball to this dish. Turkey or lamb meatballs would both be delicious!

I hope you love these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates as much as I do! Let me know what you think in the comments below:)))

Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates
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Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerCuisine: Lebanese, Middle EasternDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes

A creamy layer of lemony labneh, white wine garlicky wilted kale, and a few spoonfuls of a pomegranate quinoa salad all finished off with crispy cheese and a fried egg: these Loaded Lebanese Kale, Quinoa Salad, and Fried Egg Plates are seriously next-level amazing.

Ingredients

  • quinoa salad:

  • 2 tbsp olive oil

  • 1 tbsp white wine vinegar

  • 2 tbsp red wine vinegar

  • 2 tsp sumac*

  • Salt and pepper, to taste

  • 4 mini persian cucumbers, very finely diced

  • 1 pint cherry tomatoes, quartered

  • ½ cup fresh mint, finely torn

  • ¼ cup pomegranate seeds

  • ½ cup red quinoa, prepared according to package

  • wilted kale:

  • 2 tbsp olive oil

  • 1 shallot, thinly sliced

  • 5 cloves garlic, finely chopped

  • 2 large bunches of flat leaf kale, stems removed and thinly sliced

  • ¼ – ½ cup dry white wine

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • stovetop:

  • 2 tbsp olive oil

  • 2 tbsp cornstarch

  • 8-10 oz halloumi or feta cheese, sliced into large triangles

  • 4-6 eggs

  • assembly:

  • 1-2 cups labneh

  • ¼ cup pita chips, crumbled (store bought or homemade)

  • lemon wedges, to serve

  • Optional: pomegranate molasses, hot honey, olive oil, or hummus for drizzling

Instructions

  • Start by making the salad. In the bottom of a medium bowl, whisk the olive oil, white wine vinegar, red wine vinegar, sumac, salt, and pepper. Toss in the cucumbers, cherry tomatoes, mint, pomegranate seeds, and quinoa.
  • Next, wilt the kale. In a large pot, heat the olive oil over medium high heat. Once hot, toss in the shallots and sauté for 2-3 minutes. Then, toss in the garlic and cook for an additional 30 seconds. Finally, stir in the kale, white wine, salt, pepper, and red pepper flakes. Sauté for another 5-6 minutes, or until the kale has wilted. Add more white wine as needed.
  • In a large skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Sprinkle the feta or halloumi with the cornstarch. Once the skillet is hot, transfer the cheese to one side of the skillet and sear for 2-3 minutes on each side, or until golden and crisp. Crack your eggs onto the other side of the skillet. Let the eggs cook for 2-3 minutes, or until the corners begin to curl slightly.
  • To assemble your plates, start off by spooning a generous layer of labneh onto the bottom of your plate. Add some of the wilted kale on top, followed by a few spoonfuls of the quinoa salad. Finish everything off with a fried egg, some of the crispy cheese, and a few pitas chip crumbles. Drizzle with pomegranate molasses, hot honey, olive oil, or hummus, as desired. Enjoy!

Notes

  • If you do not have sumac, you could also use 1-2 tbsp of lemon juice.
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