Roasted Vegetable & Quinoa Salad from Our Community Table
As I sit here writing this column, it is just days before the holiday of Pesach. Very different sorts of recipes are on my mind than what I will be thinking about when this column comes out in May. Although, I have to admit that there isn’t a huge difference between the recipes that I make during Passover and the ones I make during the rest of the year. The exception would be desserts, as my Passover desserts are very different than what I serve during the other 51 weeks.
Honestly, there are so many things that I make all year long that are appropriate for Pesach and have been incorporated as regulars on my holiday menu. And there are recipes that I found in Passover cookbooks or online that we like so much that we enjoy them all year long.
A good example would be the quinoa salad that I am sharing with you this month. I make quinoa often. There are some quinoa recipes that I tried and didn’t like and other recipes that I tried and liked. But I had not ever found a recipe that I loved. Nothing that earned a check plus because it was so good. Until this recipe.
Last year I received the new Pesach cookbook by Miriam Pascal, Real Life Pesach Cooking, as a gift. It’s a very good cookbook. I sampled many recipes. And some of them were so good that I’ve made them many times since—not for Passover. I think that if a Passover recipe is good enough to make year-round, it really says something. (I actually bought a second copy of the book. My original copy is in my Pesach cabinet and locked away most of the year. The newer copy is accessible at all other times.) The recipe below is how I make it, slightly modified from the original – and it has become my go-to quinoa recipe. It can be prepared a couple of days in advance, but don’t add the dressing until right before serving.
Deena Abraham
Community Contributor
Roasted Vegetable & Quinoa Salad
INGREDIENTS
1 onion, chopped
2 med. Zucchinis, diced
1 red pepper, diced
4 Roma tomatoes, diced
4 cloves garlic, minced
1 ½ tsp. salt
½ tsp. pepper
½ tsp. parsley
6 Tbsp. olive oil
1 c. quinoa
Dressing:
2 Tbsp. olive oil
2 Tbsp. lemon juice
DIRECTIONS
Preheat oven to 450 degrees.
Line a large baking sheet with parchment paper. Place prepared onion, zucchini, red pepper, tomatoes and garlic in the pan.
Season with salt, pepper, parsley, and olive oil. Toss to coat evenly.
Roast for 40 minutes, stirring every ten minutes.
While vegetables are roasting, prepare quinoa according to the directions on the package.
Cool vegetables slightly, then mix in with the quinoa.
Place in a bowl or pan, cover, and chill until close to serving time.
Before serving, dress by tossing with olive oil and lemon juice.
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