Recipe by Brynie Greisman

Quinoa Power Salad

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Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Tree nuts

A satisfying and enjoyable light meal on its own that’s so good for you. Both the pareve and dairy versions are equally delicious.

Ingredients

Quinoa Power Salad

  • 4 cups curly lettuce, washed well and chopped

  • 1 cup Pereg Quinoa, rinsed well and cooked according to package directions

  • 1 red apple, unpeeled, cubed small

  • 1 firm pear, unpeeled, cubed small

  • 1 stalk celery, thinly sliced

  • 1/4 cup natural, unsweetened dried cranberries

Dressing

  • 1 and 1/2 tablespoons Tuscanini Apple Cider Vinegar

  • 1 and 1/2 tablespoons maple syrup (organic preferred)

  • salt, to taste

  • pepper, to taste

  • 1–2 teaspoons freshly squeezed lemon juice or Tuscanini Lemon Juice, or to taste (I like it tangier and add more)

Directions

Prepare the Salad

1.

Line the outer edge of a salad platter with curly lettuce.

2.

Fill the center with quinoa.

3.

Add the apple, pear, celery, and dried cranberries.

Prepare the Dressing

1.

Whisk the dressing ingredients together in a small bowl. Taste and adjust seasoning, if desired.

2.

Drizzle dressing over salad before serving. Top with feta cheese, if desired. Sprinkle hazelnuts over the top.

Tips:

Cooked quinoa can be frozen. Put it in a container or a resealable bag, removing as much air as possible. Defrost before using.

Notes:

I like the flavor of the pear in this salad, but if you prefer, you can sub a firm persimmon, peeled and cubed. Or use half of each! Also,  I recommend using white quinoa here, as opposed to red, black, or mixed.

Credits

Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.

Quinoa Power Salad

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