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
- 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).
- 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.