Anyone who has attended the East Valley JCC’s Open Beit Midrash Speaker Series, which is followed by a communal kosher lunch, has likely sampled Chef Melinda’s delicious Quinoa Salad.
Though the Open Beit Midrash Speaker Series and its lunch are currently on hold during the EVJCC’s temporary closure, we thought we’d share Chef Melinda’s recipe for those who may want to try it at home.
Inspired by Hadassah Baldinger. Serves 8.
1 ½ c quinoa
3 c vegetable broth
1 c dried cranberries
¼ c red onion, diced
1 yellow bell pepper, diced
½ c feta
3 c baby arugula
lemon juice, olive oil, salt
¼ c roasted, salted sunflower seeds
In a pot, bring vegetable broth and quinoa to a boil. Cover and reduce heat to a simmer for about 10-15 minutes, until liquid is evaporated. Add cranberries, replace cover and remove from heat. Allow to cool.
Dice red onion and pepper and mix with quinoa and cranberries. Generously dress arugula with olive oil, salt and lemon juice. Very gently fold together quinoa mixture with feta and arugula. Top with sunflower seeds and serve.
Enjoy! We look forward to enjoying it all together again soon!