KosherEye.com
Recipes from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.
Before the 2013 elections, Naftali Bennett, Ra’anana resident and head of the Israeli political party Bayit Yehudi, would hold meetings with fellow Knesset members at Borochov 88. They’d eat lunch there every day while planning their campaigns.
Ingredients
1-cup tri-colored quinoa
1 Tbsp. olive oil
2 cups water
1 tsp. salt
2 Persian cucumbers, diced
2 tomatoes, diced
1 red onion, diced
1 Tbsp. chopped parsley
3 Tbsps. dried cranberries
Dressing:
2½ Tbsps. lemon juice
½ Tbsp. sugar
1 tsp. salt
1 garlic clove, crushed
7 Tbsps. olive oil
Techina:
1 Tbsp. lemon juice
1 garlic clove
1 Tbsp. fresh chopped parsley
½ cup tahini paste
½ cup water (add gradually, may not need all)
Pinch cumin
1 tsp. salt
Pinch black pepper
Directions
Wash and drain quinoa. Add oil to a saucepan over medium heat. Add quinoa; toast for 20 seconds. Add water and salt; bring to a boil. Reduce heat to low; cook for 15-20 minutes, until water is absorbed.
Transfer quinoa to a large bowl. Add cucumbers, tomatoes, red onion, parsley, and cranberries.
Prepare the dressing: In a small bowl, whisk together lemon juice, sugar, salt, and garlic. Drizzle in olive oil while whisking. Add dressing to quinoa; stir to combine.
Notes
Recipe: kosher, salad