After Pesach (Passover) I stop making cholent on Shabbat. We don’t like to eat heavy food when the weather turns warmer. I usually substitute shnitzels and cold cuts. When I don’t feel like making a kugel to go with them, or if the weather is very warm, I like to make a starchy salad as an accompaniment.
I recently discovered quinoa, and I gave it a try as the base of a salad – and it turned out great. Here is my version:
1 cup quinoa, rinsed
2 cups boiling water or light stock
2 small carrots, shredded
1/2 medium red onion, diced
1 red pepper, diced
1/2 cup toasted sliced almonds
chopped fresh parsley and dill to taste
Oil, vinegar and sugar to taste
Prepare quinoa by rinsing and draining and put in a medium saucepan with a cover. Add boiling water or stock and stir. Bring to a boil, and then lower heat to a simmer. Simmer for about 15 minutes or until all of the water is absorbed. Turn off the heat and let quinoa cool. Meanwhile chop vegetables and place in a bowl, and make dressing. When quinoa is just slightly warm, add to vegatables and mix well. Add dressing and mix again. This can be served cold or at room temperature.