KosherEye
<<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>> Cheese Grits <<< o >>> Cooking and Baking Substitutions <<< o >>> Whoopie Pies By The Piping Gourmets <<< 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