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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.
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
1/2 cup dried mango, chopped
1/4 cup sugar-free dried cranberries
1 stalk celery, chopped
3 and 1/2 ounces (100 grams) Gefen Water Chestnuts, chopped
1 scallion, thinly sliced
chopped roasted peanuts (optional), for garnish
2 tablespoons Gefen Olive Oil
2 teaspoons chopped lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 – 1 teaspoon Gefen Honey
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.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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This salad has potential but it was pretty bland as written (I left out the honey, but it’s such a small amount, could that be the only issue?). I doubled the dressing and am hoping once it sits a bit it’ll have more flavor.
Hi Leah, I’m sorry about that, and thank you for this feedback! Make sure to adjust the seasoning to your taste. I also think your idea to let it sit a bit can definitely help! Thanks for your engagement and feedback. -Chana Tzirel from Kosher.com
Correct amount? Are the amounts for the water and quinoa correct?
I know you should use about double the water to quinoa, but here is written:
one cup of water and one cup of quinoa