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The orange vinaigrette makes this salad irresistible. It can be served room temperature as a salad, or warmed as a side. Whenever I serve it, my family and guests are happy to have a really healthful choice with no sugar.
3/4 cup quinoa
2 large sweet potatoes (about 1 and 1/2 pounds/600 grams), finely cubed
3–4 tablespoons Gefen Olive Oil
salt, to taste
pepper, to taste
3 scallions (green and white parts), finely chopped
1/3 cup natural dried cranberries
small handful parsley, chopped, plus more for optional garnishing
1/2 cup blanched almond slices, toasted, for garnish
2 tablespoons Gefen Olive Oil
2–3 tablespoons fresh lemon juice or Heaven & Earth Lemon Juice, to taste (I like it with more)
5 tablespoons fresh orange juice
2 pinches salt
1 and 1/2 tablespoons Gefen Honey
Soak quinoa in a bowl of water for half an hour. Drain.
Bring a three to four-quart pot of water to a boil. Add quinoa and return to boil. Lower heat; continue cooking, uncovered, for about eight to nine minutes. Drain well and set aside.
Meanwhile, prepare the sweet potatoes. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Mix the sweet potato cubes, olive oil, salt, and pepper until well combined. Pour onto a parchment-lined baking sheet and roast for about 20 minutes or until they’re softened, but not too soft. (You don’t want them falling apart.) Mix midway, if necessary.
In a large bowl, combine the quinoa, sweet potatoes, scallions, dried cranberries, and parsley. Whisk together the dressing ingredients in a small bowl, or shake in a small jar. Taste and adjust seasoning if desired. Pour over salad and toss all together. Garnish with almonds and chopped parsley, if desired. This salad stays fresh for three to four days.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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I thought that this was delicious! The OJ, cranberries and honey gave it a beautifully sweet taste that balanced nicely with the green onions. This is a Pesach and year round keeper. I followed the recipe as written without making any changes or substitutions. I used a fresh juice orange to get the OJ.
is there any way to make the dressing and the salad ingredients separately? it says salt twice but doesn’t say which amount is meant for the dressing and which amount is meant for the salad…
Salad
3/4 cup quinoa
2 large sweet potatoes (about 1 and 1/2 pounds/600 grams), finely cubed
3–4 tablespoons Gefen Olive Oil
salt, to taste
pepper, to taste
3 scallions (green and white parts), finely chopped
1/3 cup natural dried cranberries
small handful parsley, chopped, plus more for optional garnishing
1/2 cup blanched almond slices, toasted, for garnish
Dressing
2 tablespoons Gefen Olive Oil
2–3 tablespoons fresh lemon juice, to taste (I like it with more)
5 tablespoons fresh orange juice
2 pinches salt
1 and 1/2 tablespoons Gefen Honey
Saying this is healthy because it does not contain sugar is misleading. Honey is sugar.
Finally there is someone else out there that gets the fact that Honey, silan, agave, and all the other “sugar” substitute, while being “healthy”, for people with certain dietary restrictions, they are still SUGAR. In such a forum, it should be made clear, because many people automatically believe that if a “chef” says it’s ok, then it must be alright for them to use. Not everyone is aware of the difference. Because one has included these substitutes, the recipe is NOT sugar free and should not be labled as such.
Hi- when we say it didn’t contain sugar we mean refined white sugar.