Sivan’s Quinoa Salad

• temps total: 37 minutes

Ingrédients

2 cups cooked quinoa

drizzle olive oil

sprinkle of salt

4 cucumbers, chopped

3 celery ribs, chopped

½ bunch parsley

½ bunch mint

½ bunch dill

½ bunch cilantro

handful dried cranberries

Dressing

⅓ cup olive oil

juice of 2 lemons

2 tsp salt

Instructions

Cook your quinoa like pasta. Bring a pot of water to a boil, add quinoa, and cook for about 7 minutes. Strain, then spread onto a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, and bake at 375°F for about 30 minutes, tossing a few times, until golden and crispy.

In the meantime, chop your cucumbers, celery, and herbs. Add to a bowl with the dried cranberries. Feel free to add any toppings as you like from nuts, to seeds, to dried fruits.

Shake together the dressing until emulsified.

Top your salad with the crispy quinoa and dressing and toss to combine.

If serving later, add the quinoa and dressing just before serving so everything stays fresh and crisp.

Enjoy and Chag Sameach ✨