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Recipe by Estee Kafra

Lemon and Poppy Seed Quinoa Salad

Lemon and Poppy Seed Quinoa Salad add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

Lemon zest is my favorite way to brighten food. I love the flavor and the lift it gives to any dish. It’s not a surprise that this salad has graced our table quite a few times already. My neighbor who came over and helped me taste-test said I should write that B.P. thinks this salad is “awesome”!

Ingredients

Quinoa

  • 2 cups white quinoa, rinsed well

  • 4 cups water

  • pinch salt

  • 1 teaspoon oil

Salad

  • 1 cup diced English cucumber

  • 3 scallions, sliced

  • 1/2 cup dried cherries

  • 1 cup arugula

Dressing

Directions

Prepare the Quinoa

1.

Place the quinoa, water, and salt in a pot. Bring to a boil, then lower heat and cook for about 15 minutes or until done.

2.

Fluff with a fork and add a teaspoon of oil to prevent sticking. Let cool.

Prepare the Salad

1.

Add the cucumber, scallions, dried cherries, and arugula to the quinoa.

2.

Mix all the dressing ingredients in a bowl. Pour over the salad at least half an hour before serving and mix well. Enjoy!

Credits

Photography by Moishe WulligerStyling: Renee Muller

Lemon and Poppy Seed Quinoa Salad

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