Cilantro and green onions (scallions) tend to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on insect inspection.
- 3 cups quinoa, cooked and cooled
- 3 yellow and 2 red sweet bell peppers
- 2 zucchini
- 1 red onion
- 2 teaspoons olive oil
- 1 teaspoon fresh lime juice
- 1 teaspoon soy sauce
- ½ teaspoon ground cumin
- ¼ cup chopped fresh cilantro
- 2 green onions, chopped
- ½ cup pine nuts, toasted
- Quarter the bell peppers and cut into thin strips; cut the zucchini crosswise into long, thin strips, and cut the onion into thick rings and then into quarters.
- While quinoa is cooking, grill the zucchini and bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side.
If you prefer, grill the vegetables in a well oiled ridged grill pan.
- In a small bowl, whisk together the oil, lime juice, soy sauce, and cumin.
- Place the quinoa in a large bowl, stir in the bell peppers, cilantro, green onions, and salt and pepper to taste.
- Decorate the top with pine nuts.*
- If making ahead of time, don’t add the pine nuts until just before serving.
- Serve at room temperature.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.