- Jewish Learning
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”!
2 cups white quinoa, rinsed well
4 cups water
1 teaspoon oil
1 cup diced English cucumber
3 scallions, sliced
1/2 cup dried cherries
1 cup arugula
1 and 1/2 teaspoon Haddar Kosher Salt (or to taste)
2 tablespoons poppy seeds
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.
Fluff with a fork and add a teaspoon of oil to prevent sticking. Let cool.
Add the cucumber, scallions, dried cherries, and arugula to the quinoa.
Mix all the dressing ingredients in a bowl. Pour over the salad at least half an hour before serving and mix well. Enjoy!
Photography by Moishe WulligerStyling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate