KosherEye
<<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>

Kosher Side Dishes



Bookmark and Share
Bejeweled Quinoa Salad PDF Print E-mail

KosherEye.com

quinoasaladwithdriedapricots_1

By Mimi Markofsky, owner Elite Kosher Catering

This recipe for quinoa salad is "bejeweled" with dried apricots, cranberries, cashews and a wonderful raspberry vinaigrette dressing.

Ingredients:

1 pound quinoa, cooked according to package directions
4 green onions, biased sliced
16 dried apricot halves, julienned
1/2 cup dried cranberries
1/2 cup toasted cashew nuts, roughly chopped
1 cup red wine vinegar
1/2 cup honey
1/4 cup raspberry syrup

Directions:

In a medium bowl, combine the wine vinegar, honey, and raspberry syrup. Whisk until the mixture has emulsified.

In a large mixing bowl, combine the quinoa, green onions, apricots, cranberries, and cashews.

Add the dressing mixture to the quinoa mixture, tossing gently to coat. May be served chilled or at room temperature.

Notes:

This will last, covered, in the refrigerator for 3-5 days.

Recipes: Side Dishes, Quinoa, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica