Quinoa Siman Salad

 

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• Cooking and Prep: 30 m
• Serves: 4
• No Allergens

This salad is inspired by the Simanim – hence the name Siman Quinoa Salad…there are beets, carrots, and dates with a really yummy pomegranate dressing. Sweet, tangy, crunchy, soft…perfect combo in your mouth.

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Ingredients (16)

Salad

• 1 cup quinoa, uncooked

• 2 cups water

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 large red beet (or 2 small), roasted

• 1 large yellow beet (or 2 small), roasted

• 3/4 cup chopped dried dates

• 1 carrot, shredded

• 3/4 cup frozen peas, defrosted

Dressing

• 2 tablespoons pomegranate jelly (raspberry jelly can be used if you can't find pomegranate)

• 2 tablespoons Tuscanini Balsamic Vinegar

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  Tuscanini Balsamic Vinegar

• 1/3 cup oil

• 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 3 teaspoons Gefen Honey

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  Gefen Pure Honey

• 2 teaspoons Haddar Kosher Salt

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  Haddar Kosher Salt

• 1/4 teaspoon pepper

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Prepare the Quinoa

1. Place the quinoa, salt, pepper and water in a pot and bring to a boil. Lower to a simmer and let cook covered for about 20 minutes, until the water evaporates. Set aside in a bowl to cool.

Prepare the Salad

1. Cut the roasted beets into cubes and add to quinoa. Add in the chopped dates, shredded carrots and peas.
2. In a separate bowl, or in a food processor, whisk or process the ingredients for the dressing.
3. Pour over the salad.