Quinoa Power Salad

Name: Quinoa Power Salad
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 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; 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); 3 tablespoons + 1 teaspoon Tuscanini Olive Oil; handful grated Ta’amti Feta Cheese, for garnish (optional); generous handful roasted crushed hazelnuts

Brynie Greisman July 14, 2026

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

30m 5

Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Parve

Contains: Tree nuts

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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)
3 tablespoons + 1 teaspoon Tuscanini Olive Oil
handful grated Ta’amti Feta Cheese, for garnish (optional)
generous handful roasted crushed
hazelnuts

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brynie greisman dairy or pareve light lunch protein quinoa quinoa salad

Directions

Line the outer edge of a salad platter with

curly lettuce.
Fill the center with quinoa.
Add the apple, pear, celery, and dried cranberries.

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

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

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Quinoa Power Salad

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

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)
3 tablespoons + 1 teaspoon Tuscanini Olive Oil
handful grated Ta’amti Feta Cheese, for garnish (optional)
generous handful roasted crushed hazelnuts

Directions

Step 1 - Prepare the Salad

Line the outer edge of a salad platter with

curly lettuce.
Fill the center with quinoa.
Add the apple, pear, celery, and dried cranberries.

Step 2 - Prepare the Dressing

Whisk the dressing ingredients together in a small bowl. Taste and adjust seasoning, if desired.
Drizzle dressing over salad before serving. Top with feta cheese, if desired. Sprinkle hazelnuts over the top.

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Quinoa Power Salad

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