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It’s been ages since I blogged a recipe, but I just got my copy of the incredible and brand new 100 Days of Real Food cookbook*, and so I’m back to being an obsessed foodie! I would also have to consider this blog more a ‘public service announcement’, since without fail every time I serve one of these quinoa salads, someone asks for the recipe. With the High Holidays coming up, and everybody looking for healthy recipes that can be made easily in bulk either last minute or in advance, these 2 quinoa salads definitely fit the bill.  Quinoa is so versatile, you can even spell it with a ‘k’ instead of a ‘qu.’ A few other advantages to these two repeat offenders on my Shabbos and Yom Tov tables : they can be presented either as fish course ‘salads’ or meat course ‘sides’; they last a good 3 to 4 days as leftovers; they’re a total protein for those of us healthy eaters and are sweet and satisfying (for those of us less healthy eaters. (Props to my old friend Aviva G for serving this first salad at my 7 brachos 7 years ago. I’ve been making it ever since!) So here goes:

White Quinoa Salad:

  • 1 cup uncooked White Quinoa (cook according to instructions and cool before adding other ingredients)
  • 3/4 cup peeled, diced Cucumber
  • 3/4 cup Craisins
  • 3/4 cup chopped Walnuts (for those who don’t use nuts on Rosh Hashana, sub for sunflower seeds or pine nuts, which are not actually nuts)

Dressing:

  • 1/2 cup Extra Virgin Olive Oil
  • 2 tbls Dried Dill
  • 1-2 cloves Crushed Garlic or 2 cubes of Dorot Garlic
  • 2 tbls Balsamic Vinegar 
  • 1/4 cup Honey
  • sprinkle of Salt and Pepper

Mix together the cooked quinoa, walnuts, craisins and diced cucumbers. Mix the dressing together separately (or when in a hurry, just pour and sprinkle dressing ingredients straight into the bowl). Mix well and serve!

Red Quinoa Salad:

  • 1 cup uncooked Red Quinoa (cook according to instructions and cool before adding other ingredients)
  • 3/4 cup chopped Green Onion
  • 3/4 cup chopped Dried California Apricots
  • 3/4 cup chopped toasted Pine Nuts, Toasted Sunflower Seeds, or a mix of both

Dressing:

  • 1/2 cup Extra Virgin Olive Oil
  • 2-3 tbls Balsamic Vinegar 
  • 2-3 tbls Honey
  • sprinkle of Salt and Pepper

Mix all ingredients together.  Adjust to taste. Enjoy!

*Also check out https://www.facebook.com/100daysofrealfood