- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
My family and I have been quinoa fans for quite some time. I always prepare a large batch of this great parve side dish to keep on hand. It’s a great snack from the fridge, a healthy school lunch at room temperature, and a fabulous and trusted Yom Tov side dish.
1 cup quinoa
2 cups broth or 2 cups water + 1 packet Lipton Ranch for Soup and Dip Mix
1 red bell pepper
1 yellow bell pepper
2 zucchinis, halved lengthwise
1 eggplant, halved lengthwise
1 red onion, cut into 1/2-inch rounds
3 tablespoons olive oil
1 tablespoon Haddar Kosher Salt
1/2 teaspoon black pepper
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/3 cup olive oil
2 tablespoons Heaven & Earth Lemon Juice
2 tablespoons pure maple syrup
2 teaspoons Haddar Dijon Mustard
1 teaspoon dark brown sugar
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon Haddar Kosher Salt
1/4 teaspoon black pepper
Place quinoa and broth into a medium pot. Bring to a boil over medium-high heat. Cover; simmer for 15 minutes.
Remove from heat. Rest five minutes. Uncover, fluff with a fork. Transfer to a large bowl.
Preheat oven to broil. Line a baking sheet with Gefen Parchment Paper. Coat with cooking spray.
Slice one-fourth inch from the top and bottom of each pepper. Remove and discard core and seeds; cut each pepper into four pieces. Lay flat on prepared baking sheet.
Using a sharp paring knife, cut a one-inch dice pattern into the flesh of the eggplant and zucchinis, being careful to cut down one-fourth inch but not through the skin. Place eggplant and zucchinis flesh-side up onto the baking sheet. Place onion slices on baking sheet.
Smear olive oil over all the vegetables, brushing additional oil over the eggplant, which is more absorbent. Sprinkle with salt and pepper. Place baking sheet on middle shelf of oven; broil for 10 minutes. After 10 minutes, turn over all vegetables; broil for five more minutes. Remove from oven; let cool.
Once vegetables are cool enough to handle, scoop eggplant flesh out of skin and cut into one-inch chunks, using cut marks as a guide. Slice zucchinis and peppers into one-inch pieces; quarter each onion round. Add vegetables into prepared quinoa.
Whisk together all dressing ingredients. Pour over quinoa and roasted vegetables. Toss before serving.
Reproduced from Simply Gourmet by Rivky Kleiman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Moshe Wulliger.
How Would You
Rate this recipe?
Please log in to rate
This recipe looks and sounds wonderful. Could you provide a picture or drawing of how to prepare the eggplant and zucchini?
thank you.
I can only respond here with text, but check out this link that can show a visual of how to roast veggies: https://www.kosher.com/video/winter-warmth-salad
…or I’m sure YouTube has some great resources as well.
Honey Can I use honey instead of maple syrup?
Yes
how long does this stay fresh? It says that this recipe refrigerates well, but for how long?
Should I add the dressing right before serving, or does it stay good with the dressing already mixed in?
It will stay good in the fridge for 3-4 days and I would add the dressing right before serving.
Delicious
Delicious This dish is absolutely delicious. I did roast the squash and egglant a littler. It was a hit. Even my finicky eaters ate it. Thank you so much
We are so happy to hear that this quinoa dish was a hit with your family!
Delicious!!! I just used the dressing, quinoa and my own choice of roasted veggies and it was delicious!
We are so glad to hear that you enjoyed this recipe!