It’s been a while since I shared a recipe, and with Pesach coming, it’s nice to have a fresh salad recipe.  This is also a beautiful salad for a summer seuda shlishis.  I have had people who insisted they do not like quinoa, and yet, after tasting this salad, they have actually asked me for the recipe!

Colorful Quinoa

In a pot, cook 1 c. quinoa with 2 c. water (according to package directions).  When almost all the water is absorbed, add 1 c. frozen edamame (raw, shelled).  Continue cooking until all the water is absorbed.  Turn off the flame and allow the cooked quinoa to cool.

Toss the quinoa and edamame with 1 diced red bell pepper, 1 cubed mango, a handful of craisins and 2 Tbsp toasted sesame seeds.

Prepare the dressing:
1/4 c. each white vinegar and honey, 1 cube frozen garlic, 2 cubes frozen basil, dash black pepper, 1/2 tsp. salt, 2 Tbsp. good quality Dijon mustard, 3 Tbsp. oil.

Toss the salad with the dressing.  Optional: sprinkle the salad with honey glazed almond sticks before serving.

B’tayavon!

Note: The salad and dressing can be prepared before Shabos.  Toss the salad and dressing together before serving on Shabos day.

To enhance the visual appeal of the salad, try using half white and half red quinoa.  Tastes great and looks gorgeous!

For Pesach preparation: Omit the edamame and sesame seeds from the salad and mustard from the dressing.  Add in chopped scallions, diced red onion or a little bit of diced celery, for variation.