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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
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
2 tablespoons pomegranate jelly (raspberry jelly can be used if you can’t find pomegranate)
2 tablespoons Tuscanini Balsamic Vinegar
1/3 cup oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
3 teaspoons Gefen Honey
2 teaspoons Haddar Kosher Salt
1/4 teaspoon pepper
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.
Cut the roasted beets into cubes and add to quinoa. Add in the chopped dates, shredded carrots and peas.
In a separate bowl, or in a food processor, whisk or process the ingredients for the dressing.
Pour over the salad.
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