- 3 cups vegetable stock
- 1 1/2 cups quinoa
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 4 green onions, cut into chunks
- 1 red and 1 yellow bell pepper, cut into chunks
- 1/2 cup baby carrots
- 1 cup canned mandarin oranges, well drained
- 3/4 cups dried cranberries
- 1/4 cup olive oil
- 1/4 cup orange juice
- salt and pepper to taste
Place the broth in a medium saucepan and bring to a boil over high heat. Place quinoa in a fine-meshed strainer and rinse under cold running water for 1 to 2 minutes, drain well. Add quinoa to boiling liquid. Reduce heat to low and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, transfer to a large bowl and let cool.
In a food processor, process garlic, parsley and basil until minced, about 10 seconds. Add to quinoa. Process green onions, peppers and carrots with several quick on/offs, until coarsely chopped. Add to quiona along with oranges and dried cranberries. Add oil, orange juice, salt and pepper. Mix gently to combine. Cover and refrigerate up to 1 day in advance. Adjust seasonings to taste right before serving.
Source: The New Food Processor Bible
- 1 1/2 lbs zucchini, peeled, grated, drained
- 1 onion, chopped
- 3 tbls oil
- 5 matzas
- 1 1/4 cups cheddar cheese, grated
- 1 cup cottage cheese
- 1 tsp salt
- 8 cherry tomatoes, halved
- 1/4 small red onion, finely chopped
Preheat oven to 350.
In a small skillet, saute zucchini and onion in oil for 5 minutes. Briefly soak matzahs and squeeze dry. Break matzhas into small pieces and place in a medium-sized bowl. Add onion-zucchini mixture along with eggs, cheeses and salt. Mix together. Add the tomatoes and onion and toss gently. Transfer mixture to a greased 9 x 13 inch pan. Bake, uncovered, for 50 minutes.
Source: Raquel Schnitzer