Lemon Caper Quinoa Salad


Lemon Caper Quinoa   Salad

Lemon Caper Quinoa Salad

Jewish cooking today reflects the times we live in. People want a  healthier lifestyle so it’s easier to find dishes that are lighter which incorporate more vegetables. Here is an example of a light and easy salad that will be a favorite for get togethers and for a lunch option during the week. It is versatile so you can get creative with the different veggies that you use. Perfect for all year round. 


Lemon Caper Dressing (see below)

1 12 oz. package frozen white quinoa, pre-cooked, found at Whole Foods (or 12 oz. quinoa that you have prepared)

1 cup fresh spinach, roughly chopped

¾ cup diced bell peppers (red, yellow, green or one color)

½ cup halved grape tomatoes (assorted colors or one color),optional

2 Tbls. chopped fresh parsley

Salt to taste


  1. Microwave quinoa and spinach in covered microwave-safe dish for 4 minutes; remove from microwave, uncover and while warm mix in 4 Tbls. of Lemon Caper Dressing (see below); stir and let sit for 10 minutes (or can be eaten now if not mixing in veggies).
  2. Mix in bell peppers, tomatoes (optional) and parsley. Add in remaining dressing and salt to taste. Chill or serve at room temperature.

Lemon Caper Dressing


2 Tbls. lemon juice

Zest from ½ lemon

2 Tbls. capers, rinsed and drained

1/8 – ¼ tsp. sugar

3 Tbls. olive oil (lemony) or 3 ½ Tbls. olive oil (a little less lemony)


Whisk together lemon juice, zest then add olive oil one tablespoon at a time, whisking well after each tablespoon of oil. Add sugar and capers and whisk well one more time.

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