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.
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
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.
This will last, covered, in the refrigerator for 3-5 days.
Recipes: Side Dishes, Quinoa, Parve, KosherAdd a comment