Earlier this week we shared an interview with Liz Rueven, owner and editor of Kosher Like Me and co-author of the brand new e-book, 4 Bloggers Dish: Passover; Modern Twists on Traditional Flavors. Hopefully you’ve had a chance to check out her site (if you aren’t already following it), and get the cookbook. Just a quick refresher course: 4 Bloggers Dish: Passover is a cookbook authored by Liz Rueven of Kosher Like Me, Whitney Fisch of Jewhungry, Sarah Lasry of The Patchke Princess, and Amy Kritzer of What Jew Wanna Eat. All the recipes provide creative, modern twists on Passover classics, helping you to change things up.
Liz was kind enough to share one of the recipes from the book with us, so we thought that we needed to help spread the wealth. This dish features one of our favorite ingredients: quinoa. This highly-revered ancient Incan superfood is low in calories compared to other options, but packs a whopping punch when it comes to protein. Basically, use it in place of things such as bulgur wheat, couscous, and rice to get yourself going.
Quinoa Salad with Spring Vegetables and Buttermilk Dressing
Prep Time: 40 minutes
Quinoa is a delicious and highly nutritious seed that behaves like a whole grain. It’s fluffy texture and slightly nutty flavor makes it a welcome addition to our Pesach table. It is a “perfect protein” in that it contains all 9 essential amino acids, resulting in a perfect choice for vegetarians.
Need more reasons to love quinoa? It is gluten-free and super easy to make, too.
- 1 cup quinoa [golden used in this recipe]
- 1 ½ cup water
- salt and pepper to taste
- 1 pound asparagus, rinsed, patted dry and ends trimmed
- 6 radishes, washed, trimmed and sliced thin
- 2 Tb. toasted pine nuts
- 2 tsp fresh tarragon, finely chopped
- 1 ounce crumbled feta or goat cheese
Rinse quinoa in a fine strainer and combine with water in pan on stovetop. Bring to a boil, reduce heat and cover. Simmer 15 minutes or until water is absorbed. Stir once, uncover and set aside to cool.
Steam asparagus until just barely tender- 2-3 minutes. Plunge into ice bath to stop them from cooking. Pat dry and cut on the diagonal, into ½ pieces.
In a large bowl, combine cooked quinoa and all other ingredients. Toss gently and set aside while you make the dressing.
- 2 TB. fresh lemon juice
- 1 small clove garlic, peeled and minced
- salt and pepper
- 1 Tb. olive oil
- 6 Tb. buttermilk
Place all ingredients in a mini-processor, Magic Bullet or whisk quickly by hand. Dressing should be creamy. Taste and adjust salt and pepper.
Dress salad when ready to serve. Drizzle with extra olive oil if you prefer it more moist.
Take To Go: This salad tastes better at room temperature, making it a great one to pack for easy lunches or day trips.
Recipe from Liz Rueven