KosherEye
<<< o >>> The National Aquarium in Baltimore What’s kosher? <<< o >>> Your Personal Assistant Is In… <<< o >>> Kosher Food Fest in Minnesota- January 11, 2015 <<< o >>> Secret Restaurant Recipes from the World’s Top Kosher Restaurants <<< o >>> How to Avoid Browning Avocados <<< o >>> How to Avoid Browning Avocados <<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< 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
kol_foods
Daniel_Ad_3