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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PASSOVER RECIPES  
  QUINOA TABBOULEH  
     
  INGREDIENTS:  
 
  • 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.
 
  DIRECTIONS:  
 
  • 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
 
  Yields: 6 servings.  KP = Kosher for Passover  
  Source: Rabbi Alan Ira Silver  
 

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