With two picky kids in the house, it can be hard to come up with things that actually have nutrition that they like. I was surprised to see how much my boys like this quinoa tabbouleh salad recipe – I literally can’t eat it without them attacking me for spoonfuls! It’s also been a hit with guests.

Tabbouleh is a dish that is typically made with bulgur, or even couscous. When my sister (who has Celiac) was coming for Shabbos, I wanted an easy cold dish that she can eat so I decided to try a quinoa tabbouleh. I googled a few recipes, mashed them up, and after making it a dozen times, I settled on the exact quinoa tabbouleh salad recipe below.

Tabbouleh is typically made of mostly parsley and mint, with some bulgur and veggies thrown in. To satisfy my Ashkenazi palette, I made a version that is mostly quinoa, heavily dressed, with plenty of parsley, and sweet grape tomatoes. Even my husband eats it (and he’s not into lemony, herby dishes!)

Another thing that bothered me about tabboulehs that I’ve tried before at restaurants was that sometimes it’s made basically as an Israeli salad with a bit of Bulgur tossed in. I wanted mine to be really heavy on the parsley – so that you get a good crunch, with plenty of quinoa for protein.

Anyway, I have to be honest: I photographed this quinoa tabbouleh salad recipe before I finished refining the recipe – the way I make it has more parsley than pictured. You’ll anyway probably want to adapt. When I made it for my parents for Sukkot, I put in less parsley proportionately

Also, oddly enough, I found that my proportions came out best when I made 1.5 cups of quinoa. So I know that’s a bit odd – and keep in mind that it’s not a scientific recipe that you can’t modify to your needs. I am not  a foodie – I am a creative who likes to streamline food and I do sometimes get creative with my food.

Originally, when I made this quinoa tabbouleh salad recipe I put in cucumbers. Then, I started making it to sit in my fridge and be available for lunches. I found that the cucumbers spoiled too quickly. Then I discovered that my family likes it better without cucumbers anyway.

I use grape tomatoes because they’re sweeter and less seedy than typical cutting tomatoes, and they are absolutely delicious in a tabbouleh.

I also use only parsley – no mint, scallions, or whatever you might find in other recipes. The reason is: like I mentioned, I’m not a foodie – I’m a shortcut cook. And so I don’t use enough fresh herbs to buy a few different types. If I have leftover parsley, I’ll toss it into a soup or something, but I’m not going to use parsley and mint and scallion.

So I’m sharing a very whittled down, realistic quinoa tabbouleh salad recipe that I hope you’ll also enjoy making. If you’d like to add more of the traditional ingredients, play around with it, figure out what works for you and your family!

I used to cut my parsley by removing the leaves and slicing them on a cutting board. I recently discovered these herb scissors and they are a lifesaver – and so much fun to use! Since I make this salad every week, it’s worth having a time-saver around for it.

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Quinoa Tabbouleh Salad Recipe:

What you need to make this quinoa tabbouleh salad recipe:

• 1.5 cups quinoa, cooked in 3 cups salted water
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1.5 cups loosely packed fresh parsley, coarsely chopped
• Optional: 2 frozen garlic cubes
• 1 pint grape tomatoes, cut in half

How to make this quinoa tabbouleh salad recipe:

1. Cook your quinoa – I do this in the oven to make it easier. Preheat oven to 350. Mix quinoa, water, and about 1/2 t salt in a baking pan, cover tight, and bake until all water is absorbed (approximately an hour).
2. While the quinoa is still hot, add in your garlic cubes if you’re using them, so that they can melt. Transfer to a salad bowl.
3. I find that the parsley spreads better when I first mix it together with the olive oil  and lemon juice. Mix those three ingredients together, add to your quinoa.
4. Slice your grape tomatoes in half and add to the salad. Toss. Serve chilled.

I hope this quinoa tabbouleh salad recipe becomes a new favorite of yours too!

Have you ever made quinoa tabbouleh? How does your family like it? Comment below!

The post Quinoa Tabbouleh Salad Recipe appeared first on Jewish Moms & Crafters.

Goulash comes in a few different forms, and also goes by “beef stew”. While the ingredients are not typically chametz, it is often served over macaroni, which doesn’t really work for Pesach. I haven’t attempted to replace that in this recipe, but even on its own, this slow cooker goulash makes for a great meal-in-a-bowl.

My family doesn’t use garlic on Pesach and it’s one of the more difficult ingredients for me not to use while cooking. I love garlic. Love. I use it liberally in every dish, including my slow cooker goulash, when I make it year round. In place of garlic, I used shallots and onions, and only vegetables that can be peeled, so even the most stringent on Pesach can enjoy this dish.

This slow cooker goulash is perfect for Pesach, because you can make it in the morning, and have a hot, delicious dinner ready for the family after a Chol HaMoed outing. You can keep it on low for longer than specified in the recipe instructions. I have, and it comes out delicious every time. If your crock pot has a setting that automatically switches to “Keep Warm” after completing cooking, that works too.

I have used both kinds of meat suggested in the recipe (beef stew or flanken)- while flanken is certainly tastier and softer, beef stew is an excellent alternative if you need a more inexpensive option.

A crock pot is a great addition to your Pesach shopping list– it is perfect for Chol HaMoed dinners and for a Shabbos Pesach cholent. In fact, if your crock pot does have the keep warm setting, this recipe would make a great cholent. Just make sure not to cut the vegetables too small, or they will get kind of mushy.

What you need to make Slow Cooker Goulash:

• non-stick saute pan; I use this one all the time and absolutely love it
• 4 quart crock pot
• mixing bowl
• whisk

For a printable version of this recipe, scroll to the end of this post. 

Ingredients for Slow Cooker Goulash:

2 lbs beef stew OR boneless flanken

salt and black pepper for seasoning meat

1 large onion diced

1 large shallot diced

2 potatoes peeled and cubed

1 large sweet potato peeled and cubed

2 carrots peeled and sliced

2 cups chicken broth

1/2 cup red wine

3 TBSP tomato paste

1 1/2 tsp kosher salt

1 tsp parsley dried

1/4 tsp black pepper

1/2 – 1 cup water

cooking spray

How to Make Slow Cooker Goulash:

1. Spray crock pot insert liberally with cooking spray and set aside.
2. Sprinkle salt and pepper over the meat and let rest for a few minutes.
3. Heat a non-stick saute pan over high heat and brown the meat on all sides.
4. Remove the meat to the crock pot.
5. In the same pan, (no need to clean pan), saute onions and shallots until translucent. Remove from heat.
6. Add potatoes, sweet potatoes and carrots to meat in crock pot.
7. In a small bowl, combine chicken broth, red wine, tomato paste, sauteed onions and shallots, and seasoning. Whisk well to combine.
8. Pour mixture over contents of crock pot. Add up to one cup of water as needed. (The goulash barely needs to be covered, otherwise it will be too soupy.)
9. Set crock pot to HIGH for 4 hours OR LOW for 8-10 hours.
10. Serve immediately. (If not serving over Passover, serve over fresh rice or macaroni.)

Want to make your Pesach prep easier, your seder table more beautiful, and your kids’ happier and busier? Get the printable Pesach bundle today for 75% off the full value! It’s full of 30+ cleaning and menu planners, kids’ games, coloring pages, and activities as well as cool seder table decorations!

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What is your favorite go-to dinner to serve on Chol HaMoed?

The post Slow Cooker Goulash – Kosher for Pesach appeared first on Jewish Moms & Crafters.