26 Feb 2018 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!