KosherEye
<<< o >>> Lenox China Lights & Latkes Giveaway <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>> The Modern Kosher Kitchen <<< o >>> Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney <<< o >>>
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

 
<< Start < Prev 1361 1362 1363 1364 1365 1366 1367 1368 1369 1370 Next > End >>

Page 1362 of 1588
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3