Let’s Make a Spring Quinoa Salad!

To celebrate the beginning of spring, we’ve found a recipe for a delicious spring quinoa salad to welcome in the warming weather. Quinoa has become popular in many Jewish households in recent years as it can be used as a substitute for leavened grains that are forbidden during Passover. But this light spring salad can be enjoyed any day of the year!

Ingredients:

Parsley-Walnut Pesto:

• 2 cups parsley, washed, with large stems removed
• 1 clove garlic
• 1/2 cup walnuts
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 teaspoon fresh lemon juice

Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups water or stock
• 1/2 teaspoon salt
• 1 small red onion, diced
• 1/2 cup dried cranberries
• 1/2 cup parsley leaves, chopped
• 2 teaspoons olive oil
• 2 teaspoons fresh lemon juice

Directions:

Start by making the pesto (this can be made up to a week ahead of time). Place the parsley, garlic, walnuts, and salt in a food processor and process until smooth. Scrape down sides and turn the motor back on, drizzling in the olive oil. Add lemon juice and adjust seasoning. Set aside. If you don't have a food processor for Passover use, you can chop everything super-fine.

Combine the rinsed quinoa and the water in a medium saucepan. Bring the water to a boil, reduce to low heat, cover, and cook for 12 minutes, or until the grain is translucent and the germ is opaque. If there is any extra water, drain. Set aside to cool.

In a large bowl, combine the cooked quinoa, 1/2 cup of the pesto, onions, cranberries, additional chopped parsley, olive oil, and lemon juice. Add more pesto if desired, and salt and pepper to taste. Serve at room temperature.

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