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Recipe Collection

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Borochov 88’s Quinoa Salad

Borochov 88’s Quinoa Salad Related:   appetizers, gluten-free, Israel & Middle East, July 4th, kid-friendly, low-fat, rice & grains, salads, Shabbat, Sukkot, vegan, vegetarian, Yom Kippur

Prep time: 10–15 minutes

Cook time: 20–25 minutes

Yield: 4 servings

Before the 2013 elections, Naftali Bennett, Ra’anana resident and head of the Israeli political party HaBayit HaYehudi, would hold meetings with fellow Knesset members at Borochov 88. They’d eat lunch there every day while planning their campaigns.


  • 1 cup tri-colored quinoa
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 teaspoon salt
  • 2 Persian cucumbers, diced
  • 2 tomatoes, diced
  • 1 red onion, diced
  • 1 tablespoon chopped parsley
  • 3 tablespoons dried cranberries
  • Dressing
  • 2½ tablespoons lemon juice
  • ½ tablespoons sugar
  • 1 teaspoon salt
  • 1 garlic clove, crushed
  • 7 tablespoons olive oil
  • Tahina (Tahini Sauce)
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 1 tablespoon fresh chopped parsley
  • ½ cup tahini paste
  • ½ cup water (add gradually, may not need all)
  • Pinch cumin
  • 1 teaspoon salt
  • Pinch black pepper


  • Wash and drain quinoa. Add oil to a saucepan over medium heat. Add quinoa; toast for 20 seconds. Add water and salt; bring to a boil. Reduce heat to low; cook for 15 to 20 minutes, until water is absorbed.
  • Transfer quinoa to a large bowl. Add cucumbers, tomatoes, red onion, parsley and cranberries. Prepare the dressing: In a small bowl, whisk together lemon juice, sugar, salt and garlic. Drizzle in olive oil while whisking. Add dressing to quinoa; stir to combine.
  • Prepare the tahina: In a blender or food processor, combine lemon juice, garlic and parsley. Add tahini paste and blend. Add water, a little at a time, until tahina is desired consistency. Season with cumin, salt and pepper.
  • To serve, drizzle some tahina over each serving of quinoa.
  • Home Cook: When I couldn’t find tri-colored quinoa at my grocery, I used ½ cup white quinoa and ½ cup red quinoa so I could still have those different quinoa textures in my salad. -L
  • Home Cook: When I want to prep this in advance, I keep the quinoa, vegetables, dressing and tahina separate and toss them all together when I’m ready to serve. Feel free to use store-bought tahina. -L
  • Reprinted from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek with permission from the copyright holders ArtScroll/Mesorah Publications.

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