Beets and Quinoa Salad 

  

  • 1 cup of cooked red quinoa 
  • 2-3 medium size beets 
  • 1/2 cup of edamame 
  • 1/4 cup cherry tomatoes cut in half 
  • 1/4 cup of feta cheese 

For the dressing:

  • 1/4 cup of olive oil 
  • 2 tbsp of agave 
  • Salt
  • Pepper
  • Juice and zest from one lemon 

Preheat the oven to 400. Roast the beets for about 45 to 50min. When they are ready, peel them and slice them. Place first the quinoa, then the beets and the edamame. Top with tomatoes and feta cheese. To make the dressing, mix all the ingredients and drizzle on top. 

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Moroccan Eggplant Salad 

  
I make this eggplant salad almost every week. Among all of the different types of eggplant salads you can find at a moroccan shabbat table, this one is my favorite. I grew up having it in Morocco every shabbat and here I am following the tradition! Dont be afraid to add one or two tbsp of oil during the cooking, eggplants absorb oil, and as the title says, this is a Moroccan recipe! Enjoy. 

  • 2 medium size eggplants, peeled and washed 
  • 1 red pepper diced
  • 1 large tomato grated 
  • 3 garlic cloves minced 
  • Salt 
  • Paprika
  • Cumin
  • Vegetable oil

In a large pan, heat up 2 tbsp of oil. Add the eggplants and peppers stirring so they don’t burn. Add the grated tomatoes and spices.

Cover and let it cook on a low fire for about 20min. Add 2 tbsp of oil. With a large fork, mash the eggplants and peppers until the eggpnts become tender. 

Serve cold with cilantro. 

  

Israeli couscous salad

  
I made this one for Sunday night dinner after a long weekend of eating because I wanted something light and filling (and easy to make). My husband loved it and even asked to take the leftovers to work the next day. I did add some mozarella on top and avocado which was really delicious. It’s definitely a nice a side dish for a weekly dinner or an easy lunch if you combine with cheese and few slices of avocado. 

  • 1 cup of Israeli couscous 
  • 1/4 cup of roasted red peppers
  • 1/4 cup grape tomatoes sliced in half 
  • 1/4 cup fresh spinach leaves chopped
  • 3 tbsp olive oil 
  • 1 tbsp balsamic vinegar 
  • Salt pepper smoked paprika 
  • Parsley 
  • Mint 

Boil one cup of Israeli couscous with one tbsp of olive oil and a pinch of salt. Preparing the dressing. In a large mixing bowl, add the couscous, tomatoes, spinach, parsley and mint. Pour the dressing over and mix. Scoop half an avocado and fill with the couscous.