Sourgrass Quinoa Salad Recipe

Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.

Identifying Sourgrass

Recognizing sourgrass is straightforward if you know its key characteristics:

  • Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.

  • Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.

  • Stems: Its stems are often reddish and succulent, adding to its distinctive look.

  • Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Quinoa is mixed with diced cucumbers, halved cherry tomatoes, finely diced red onions, and chopped sourgrass leaves, and tossed with a zesty lemon-olive oil dressing. This refreshing salad can be served as a side dish or a light meal and perfectly showcases the unique flavor of sourgrass.

Ingredients:

  • 4 cups arugula, washed and dried

  • 1 cup sliced strawberries

  • 1/4 cup crumbled feta cheese

  • 1/4 cup sourgrass leaves, washed and dried

  • Balsamic glaze, for drizzling

Instructions:

  1. Prepare the Quinoa: In a medium saucepan, combine rinsed quinoa with water or vegetable broth. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat and let the quinoa cool to room temperature.

  2. Combine the Ingredients: In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped sourgrass leaves.

  3. Prepare the Dressing: In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

  4. Add the Dressing: Pour the lemon-olive oil dressing over the salad ingredients.

  5. Toss the Salad: Toss the salad gently until everything is evenly coated with the dressing.

  6. Refrigerate: Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

  7. Serve: Serve chilled.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado