Who tuned into my Snapchat (@gerihirsch) for the preparation of our first Seder in collaboration with Gaby?! For those that missed it, we made beautiful branzino, an arugula cucumber salad with avocado and balsamic vinaigrette, roasted baby potatoes, coconut pavlovas with mixed berries and a delicious roasted carrot and zucchini quinoa salad which was a HUGE hit! We served the spring quinoa salad warm but it’s equally as delicious at room temperature. Here’s how to make it yourself:
Recipe: Roasted Carrot And Zucchini Quinoa Salad
4 cups water
2 cups quinoa, rinsed well, drained
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
3 cloves garlic, sliced
2 shallots, sliced
4 medium carrots, peeled, cut into small cubes
3 medium zucchini, trimmed, cut into small cubes
1 tablespoon Hungarian sweet paprika
1/2 cup chopped fresh cilantro or chives
1. Combine water, quinoa, salt and olive oil in a heavy large saucepan. Bring to boil over medium-high heat then reduce heat to medium-low. Cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
2. Heat oil in heavy large skillet over medium heat. Add carrots and shallots, sauté until tender, about 5 minutes. Add zucchini and garlic, sauté until tender, about 3 minutes. Mix in paprika. Add quinoa. Toss and season with salt and pepper.
3. Mix in cilantro and fresh chives just before serving. Serve warm or at room temperature with lemon wedges.
p.s. more recipes from the Seder snap to come! xx