This salad will become a new regular at your Shabbos table. You can serve it Friday night, Shabbos day, and on weekdays too... Just don’t count on having any leftovers!
- Cooking and Prep: 30 m
- Serves: 18
Prepare the Tabbouleh
Place water and quinoa in a small pot. Bring to a boil.
Lower heat, cover, and simmer for 15 minutes until the water is completely absorbed.
Remove from heat and allow to stand covered for five minutes.
Remove lid and fluff quinoa with a fork. Allow to cool completely.
Meanwhile, begin the fun job of slicing and dicing your vegetables, either by hand or with a vegetable chopper.
When the quinoa is completely cooled, add it to the diced vegetables and mix well.
Add oil, lemon juice, salt, and cumin and mix well again. The measurements are very exact, but you can add more kosher salt or lemon juice to taste.
Taste the tabbouleh before serving, as the lemon juice and salt will get absorbed and may need tweaking.
Photography: Moishe Wulliger
Food Styling: Renee Muller