Photo by Denise Herrick Borchert
Adapted from Mayim's VEGAN TABLE
By Mayim Bialik with Dr. Jay Gordon
When I first became vegan, I saw a recipe in a magazine for barley salad with herbs. I replaced the barley with quinoa, a high-protein seed from South America that is incredibly versatile, inexpensive, and easy to make. The result is one of my favorite dishes to bring to potlucks. I prepare it with almost any vegetables and herbs I have on hand. The secret is to use a generous amount of the dressing and let it sit for a few hours before serving.
1 cup uncooked quinoa, rinsed
1/2 cup chopped green onions, green part only
1/2 cup seeded and diced red bell pepper
1/2 cup fresh or frozen peas, thawed
1/4 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh basil leaves
2 tablespoons fresh mint leaves
1/4 cup canola oil
1 garlic clove, minced
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper
In a medium-size saucepan, combine the quinoa and 2 cups of water over high heat. Bring to a boil. Lower the heat to low and simmer, covered, until all the water is absorbed, 10 to 15 minutes. Drain and set aside.
In a large bowl, combine the green onions, red pepper, peas, parsley, basil, and mint. Toss in the cooked quinoa.
In a small bowl, whisk together the oil, garlic, and lemon juice. Season to taste with salt and pepper, then toss into the salad, stirring to mix well. Let stand for 1 hour for the flavors to blend.
Recipe: kosher, vegan, parve, Passover friendly