Quinoa Veggie Salad
Rich in protein and vitamins, easily and quickly prepared, this salad will become one of your favorite dishes. Add this recipe to the list of the dishes for your Pesach table and you will not be mistaken!
- 1 cup quinoa, rinsed well
- 2 cups water
- 2 cups butternut squash, peeled and cubed
- ¼ cup sundried tomatoes, minced
- ¼ cup sliced olives
- 1 cup celery, diced
- ½ cup parsley, minced
- 2 tbsp dried basil
- 2 tbsp dried dill
- 1 tsp garlic powder
- ¼ tsp black pepper
2 tbsp tamari soy sauce
Step by Step Instructions
Place well rinsed quinoa in a saucepan, add water and a pinch of sea salt. Cover, bring to a boil over medium flame, and simmer for 20 minutes. Transfer to a bowl, fluff up and let cool down.
Preheat oven to 350F. Place butternut squash in a glass bakeware in a single layer, add 2 tbsp water, seal with parchment paper and foil on top, bake for 20 minutes. Remove the cover and bake for another 10-15 minutes until soft.
Add squash to the bowl with quinoa along with all the other ingredients. Mix well and serve.