6 Servings
35 Minutes
Allergens
In the summer of 2018, food writer Jessica Halfin took me on a kosher street-food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a boureka place, and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this quinoa salad. They also serve a sabich bowl of warm hummus, fried eggplant, chickpeas, and tahini that rocked my world.
Add quinoa, water, and beets to the inner pot of an Instant Pot and stir.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time to zero minutes.
When the Instant Pot beeps, let sit for 10 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure.
Press Cancel and remove the lid. Stir and transfer the quinoa and beets to a large bowl. Let cool at least 10 minutes.
Add oil, celery, scallions, parsley, lemon juice, cumin, salt, pepper, and walnuts. Mix well. Serve at room temperature.
Tips:
Beets stain! Wear disposable gloves while handling them.
Notes:
This dish may be made two days in advance.
Reprinted with permission from The Instant Pot Kosher Cookbook
Text © 2020 Paula Shoyer. Published by Sterling Epicure.
Photography by Bill Milne.
I really enjoyed this dish, and it came together pretty easily. Cumin isn’t necessarily my favorite spice, so I might play around with the profile of the spices a bit if I make it again, but I probably would. It’s a nice, well-rounded recipe. I also made some homemade caramelized onion and rosemary socca flatbread to accompany it, with a bit of aioli. A very tasty meal!