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Issue 596: Lemon Fruity Quinoa Salad

Brynie Greisman

The perfect salad for Shalosh Seudos — easy to assemble, and unlimited subbing potential

Wednesday, June 13, 2018

 Mishpacha-Recipe

Food and prop styling by Janine Kalesis, Assisted by Simmy Horwitz, Photography by Hudi Greenberger

This salad is really easy to throw together. It’s never boring, as you can sub different herbs and fruit. It’s packed with lots of good-for-you nutrients and can be served warm or cold.

Ingredients

Serves at least 6

  • 1 cup water
  • 1 cup quinoa, rinsed (I use half red and half white)
  • 1 medium/large Granny Smith apple, peeled and chopped
  • 1 cucumber, scrubbed, cut in half lengthwise and cut crosswise into small pieces
  • ½ cup dried mango, chopped
  • ¼ cup sugar-free dried cranberries
  • 1 stalk celery, chopped
  • 1 3½-oz (100-g) pkg water chestnuts, chopped
  • 1 scallion, thinly sliced
  • chopped roasted peanuts (optional), for garnish

Dressing

  • 2 Tbsp olive oil
  • 2 tsp chopped lemon zest
  • 2 Tbsp fresh lemon juice
  • ¼ tsp ginger
  • ½ tsp salt
  • 1 cube frozen cilantro
  • ½–1 tsp honey


Preparation

In a small pot, bring water to a boil. Add

quinoa and reduce heat. Simmer covered,

12–15 minutes or until water is absorbed.

Remove from heat. Fluff with a fork.

Transfer to a large bowl. Add all remaining

salad ingredients.

Whisk dressing ingredients together

in a small bowl. Pour dressing over the

salad and toss to coat. If necessary, adjust

seasoning to taste. Garnish with peanuts if

desired; they add a nice crunch.

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