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Parve
Easy
18 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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!
1 cup quinoa, rinsed and drained
2 cups water
4 cucumbers, peeled and finely diced
4 plum tomatoes, finely diced
1 small red onion, finely diced
1 bunch scallions, sliced
1 package fresh parsley, chopped
6 tablespoons Gefen Canola Oil
4–6 tablespoons freshly squeezed lemon juice
1 small handful Haddar Kosher Salt
1 teaspoon cumin
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.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Delicious! Didn’t have fresh parsley so used parsley flakes came out really good!