“Jeweled” Quinoa Salad
The dried fruits, pomegranate seeds, and pistachios are the “jewels” in this Persian-inspired salad, perfect as an appetizer or side dish. When pomegranates are out of season, simply use red quinoa instead of regular quinoa (as pictured) to compensate for the loss of color. This salad is a great way to introduce some color and a touch of sweetness into a winter meal.
1 cup quinoa, rinsed
2½ cups water
¼ cup dried currants, plumped in warm water
¼ cup golden raisins, plumped in warm water
¼ cup dried apricots, diced
¼ cup pomegranate seeds
¼ cup pistachios
½ cup Italian parsley, coarsely chopped
2 scallions, diced
Juice of one lemon
3 T olive oil
3 oz crumbled feta
Salt and ground black pepper to taste
In a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool.
Meanwhile, combine the lemon juice and olive oil in a bowl, set aside.
In a large toss bowl combine the quinoa, fruits, pistachios, parsley, scallions and feta. Toss the quinoa mixture with the lemon juice and olive oil until well combined. Season with salt and pepper to taste.
Recipe originally published in B'Nai B'Rith Magazine
Photo courtesy of Emily Hall.