Quinoa Salad

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.

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2 Comments (+add yours?)

  1. Shimshonit
    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!

  2. Trackback: Kosher Cooking Carnival: Dairy, Meat OR Pareve » Here in HP, Highland Park, New Jersey blog

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