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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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QUINOA TABBOULEH |
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INGREDIENTS: |
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- 1 cup Quinoa, rinsed well, KP
- 1/2 tsp. kosher salt plus more
- 2 tbs. lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1/2 cup extra virgin olive oil, KP
- Black pepper, freshly ground, to taste.
- 1 English cucumber, large, cut into 1/4" pieces
- 1 pint cherry tomatoes, halved.
- 2/3 cup parsley, flat-leaf parsley, chopped. Check
for infestation.
- 1/2 cup mint, fresh, chopped, check for infestation.
- 2 scallions, thinly sliced. Check for infestation.
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DIRECTIONS: |
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- Bring quinoa, 1/2 tsp salt and 1 1/4 cups water to a
boil in a medium saucepan over high heat.
- Reduce heat to medium-low
- Cover and simmer until quinoa is tender, about 10
minutes
- Remove from heat and let stand, covered, for 5
minutes
- Fluff with a fork
- Whisk lemon juice and garlic in a small bowl.
- Gradually whisk in olive oil
- Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet.
- Let cool.
- Transfer to a large bowl.
- Mix in 1/4 cup dressing.
- Pre-Preparation: Can be made 1 day ahead
- Cover remaining dressing and quinoa separately.
- Chill
- Add cucumber, tomatoes, herbs, and scallions to bowl
with quinoa.
- Toss to coat
- Season to taste with salt and pepper
- Drizzle remaining dressing over
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Yields: 6 servings. KP = Kosher for Passover |
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Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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