Apple Cranberry Quinoa Salad with Raspberry Vinaigrette (Pesach & All Year Round)

This is a pleasing, pretty and delicious salad, with bright colors and a melody of flavors which blend so well together.  To quote my 14 year old daughter, when she first tasted it, “So many different flavors in each bite!”  I prepared it for this recipe post, thinking we would have it for Shabos, but our tasters here ate most of it Friday for lunch 🙂

Apple Cranberry Quinoa Salad with Raspberry Vinaigrette

In a pot, combine 1 c. white quinoa with 2 c. water.  Cover the pot and bring to a boil.  Reduce heat to a simmer and cook, about 20 minutes, till all the water is absorbed.

Transfer the quinoa to a mixing bowl, and dress with 1/4 c. (light tasting) olive oil, 1/2 tsp. sea salt and a dash black pepper

Allow the quinoa to cool slightly.  Add:

1 gala apple, peeled and diced

handful dried cranberries (I use the “Made in Nature” brand, which are organic cranberries with no added sugar)

1-2 stalks celery (leaves discarded), diced (if the stalks are the outer taller stalks, use about 1 – 1 1/2  stalks, so that the celery doesn’t overpower the rest of the salad)

2 scallions, chopped

1 tsp. lemon juice

Toss all together to combine.

In a (pyrex-type) measuring cup, measure 1/4 c. white vinegar.  To the vinegar, add 1 raspberry tea bag.  Steep the tea bag in the vinegar for 5 minutes.  Discard the tea bag. 

To the raspberry vinegar, add: 1/4 c. honey and 1 cube frozen parsley.  Mix together, allowing the parsley cube to defrost.  Pour the honey-vinegar mixture over the salad, tossing well to combine. 

My apologies for not sending out a recipe last week; I had no time to prepare a new dish… Keep in mind all previous recipes are always available at:

And don’t forget this other delicious quinoa salad:

Happy Cooking and Enjoy!


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