PREP TIME: 10 minutes • ADVANCE
PREP: Must be made and served on the
same day.
1 pound of the freshest salmon or
sashimi you can buy
3 scallions, ends trimmed, sliced
1 radish, finely chopped
Zest of ½ lime
1 tsp. lime juice, from zested lime
1 Tbsp. avocado oil
1 ripe avocado, cut into ½-inch cubes
1 basil leaf, cut into ribbons, about 1
Tbsp.
1 or 2 Tbsp. micro greens, for garnish
(optional)
Slice the salmon into ½-inch
cubes. Place them in a large bowl.
Add the scallions, radishes and lime
zest and mix. Cover the mixture and
refrigerate until just before serving.
When you’re ready to serve the
tartare, add the lime juice, avocado
oil, avocado cubes and basil and
mix well. Garnish with a sprinkle of
micro greens, if you like.

RED QUINOA MEATBALLS WITH
SPAGHETTI SQUASH

Parve, Gluten-free, Vegetarian,
Passover (use quinoa flour or potato
starch) • Serves 4 to 6 (makes 12
meatballs)
This recipe is one of my favorites
in this book. I learned from recipe
testers Howard and Trudy Jacobson
that it is even low in Weight
Watchers points. These meatballs
won over friends who don’t even
like quinoa. You really feel like you
are eating classic spaghetti and
meatballs, one of my favorite dishes
that my mother made often. You can
even sprinkle cheese on top of these
“meat” balls. You can also prepare
the spaghetti squash and sauce as a
side dish with another main.
PREP TIME: 15 minutes; Chill firmed
meatballs for 1 hour • COOK TIME:
Squash cooks for 45 to 50 minutes; qui-
noa cooks for 15 minutes; sauce cooks for
25 minutes; meatballs cook for 35 to 40
minutes • ADVANCE PREP: Any compo-
nents may be made 2 days in advance.
Spaghetti Squash
1 large spaghetti squash, sliced in
half the long way, seeded
1 Tbsp. extra virgin olive oil
Quinoa Meatballs
¾ cup red quinoa
1½ cups water
2 Tbsp. plus 1 tsp. extra-virgin olive
oil, divided
1 onion, finely chopped
3 cloves garlic, crushed
½ tsp. dried basil
½ tsp. dried oregano

2 large eggs
2 Tbsp. quinoa flour (or chickpea flour
or potato starch)
4 tsp. finely chopped fresh Italian
parsley
¹⁄ 8 tsp. salt
¼ tsp. black pepper
Tomato Sauce:
2 Tbsp. extra-virgin olive oil
1 medium onion, chopped
8 cloves garlic, chopped
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. salt or more to taste
¼ tsp. black pepper
Pinch sugar
1 28-ounce can crushed tomatoes
½ cup water
To make the spaghetti squash,
preheat the oven to 375°F. Drizzle
squash halves with oil and place the
cut-side down on a jelly roll pan.
Bake the squash for 45 to 50 min-
utes, or until it is fork-tender. Let
cool. Use a fork to scrape the squash
into a large bowl. Set aside until
you’re ready to serve.
To make the meatballs, place the
quinoa and water in a small sauce-
pan and bring it to a boil over high
heat. Cover the pan, reduce the heat
to low, and simmer for 15 minutes,
or until all of the water has been
absorbed. Let the quinoa cool 15
minutes.
While the quinoa is cooking, heat
2 Tbsp. of oil in a medium frying
pan over medium-low heat. Add the
onions and cook for 5 to 7 minutes,
or until soft and starting to brown.
Add the garlic and the remaining
tsp. of oil to the pan and cook for
another 3 minutes. Transfer to a
large bowl and let cool for 10 min-
utes.
Add the cooled quinoa to the bowl
with the onions and garlic. Add the
basil, oregano, eggs, quinoa flour,
and parsley and mix well. Add salt
and pepper and mix well.
Pour some water into a small
bowl. Dip your hands in the water
and then scoop up about 3 Tbsp. of
the quinoa mixture and shape into
a ball. Press the ball tightly and put
it on a plate. Wet your hands before
shaping each meatball. Chill the
meatballs in the fridge for at least 1
hour and up to overnight.
To make the sauce, heat the oil in
a medium saucepan over medium
heat. Add onions and cook for 5
minutes. Add the garlic and cook for
another 5 minutes. Add the basil,
oregano, salt, pepper and sugar and
stir. Add the tomatoes and water
and bring the mixture to a boil.
Reduce the heat to low and simmer
the sauce, covered, for 25 minutes.
Preheat the oven to 400°F. Put 2
Tbsp. of olive oil onto a jelly roll pan
and heat in the oven for 2 to 3 min-
utes. Carefully place the meatballs
on the hot pan and bake for 25 to 30
minutes, or until firm.
To serve, reheat the squash and
sauce. Using tongs, place some
squash on a plate, ladle some sauce
over it, then add the meatballs and
more sauce, if desired. •

Meet JN blogger
Lori Gordon-Michaeli

.

Every other week she'll take you on a "Journey
Within,” an adventure where she shares her
life experiences, Jewish values and personal
understanding of universal truths so the reader
can learn more about “the self" and work to
improve life.

Lori is a licensed clinical
psychiatric social worker
who owns Journey Within
LLC in Southfi eld. In
her therapy studio,
she uses talk therapy
and creativity with
a strengths-based,
person-centered
approach. A
creativity track is
optional in which
gallery-grade
techniques are taught
for self introspection,
including acrylic pours,
resin, clay, encaustic
painting and journaling.
Cognitive Behavior Therapy
(CBT), Dialectical Behavior
Therapy (DBT) and Eye Movement Desensitization
and Reprocessing (EMDR) are also used. Lori
has been trained by the EMDR International
Association to facilitate EMDR therapy to her
patients suffering from anxiety, trauma, PTSD and
abuse. An immersive high-tech surround room
is being created to give her clients
a chance to enjoy exposure
to therapeutic environments
for stress relief and
relaxation. Visit
jwithin.com.

Follow us online

Detroit Jewish News

@JewishNewsDet

Get the JN
delivered
to your door
every week!

Call 248-351-5120 or visit
www.thejewishnews.com/
subscribe

@detroitjewishnews

jn

March 22 • 2018

45