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
Dressing:
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.
May 03, 2010 @ 13:36:25
Looks VERY tasty–especially the toasted almonds. I make a similar salad with cooked quinoa, chopped cucumber, orange segments, chopped red onion, and mint, and serve over a bed of lettuce with honey-balsamic vinaigrette. Garnish with cherry tomatoes and avocado slices. Happy salad season!