Kosher Salads & Salad Dressings
|Quinoa Salad with Veggies and Herbs|
When I first became vegan, I saw a recipe in a magazine for barley salad with herbs. I replaced the barley with quinoa, a high-protein seed from South America that is incredibly versatile, inexpensive, and easy to make. The result is one of my favorite dishes to bring to potlucks. I prepare it with almost any vegetables and herbs I have on hand. The secret is to use a generous amount of the dressing and let it sit for a few hours before serving.
1 cup uncooked quinoa, rinsed
In a medium-size saucepan, combine the quinoa and 2 cups of water over high heat. Bring to a boil. Lower the heat to low and simmer, covered, until all the water is absorbed, 10 to 15 minutes. Drain and set aside.
Recipe: kosher, vegan, parve, Passover friendly