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I created this salad for a friend’s Shabbos sheva brachos, which took place on Shabbos Hagadol. It was an instant hit and devoured by her entire family — not only the gluten-free members it was made for! Personally, I love freshly squeezed lemon in everything. It adds a refreshing pop of natural flavor. Here, it’s in the broccoli, quinoa, and dressing. Enjoy every zesty spoonful!
1 red apple, diced (I use Pink Lady)
1 medium stalk celery, diced
2 ounces (55 grams) roasted hazelnuts, chopped, for garnish
1 24-ounce (680 gram) bag Beleaves Frozen Broccoli
Gefen Olive Oil, for drizzling
1 and 1/2 tablespoons freshly squeezed lemon juice
salt, to taste
pepper, to taste
scant 1 cup Pereg Quinoa, rinsed
2 cups water
1/4 of a lemon, scrubbed, with the peel
1 tablespoon Gefen Olive Oil
1 and 1/2 teaspoons Gefen Mustard
3 tablespoons cashew cream (see note)
1 tablespoon parsley leaves, diced
pinch salt
1 and 1/2 tablespoons freshly squeezed lemon juice
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Rinse broccoli with cold water and place in a bowl. Drizzle with olive oil and lemon juice and season with salt and pepper. Mix well.
Lay broccoli in a single layer on the prepared baking sheet. Bake for 30 minutes, shuffling halfway through.
Place the quinoa, water, and lemon in a small pot. Bring to a boil, then simmer for 15 minutes.
Remove from heat but keep the lid on for 10 minutes.
Discard the lemon and fluff quinoa with a fork.
Mix all ingredients in a small bowl.
Transfer broccoli to a large bowl. Add the quinoa, apple, and celery and mix.
Pour dressing over the salad and toss. Garnish with chopped hazelnuts. Salad can be prepared a day in advance.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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