Post-Rosh Hashana Quinoa Salad

So it’s after Rosh Hashana now and I’ve got lots of delicious, fruity leftovers  and I had nothing to do with them until…I got hungry for dinner and quinoa existed. So I threw it all together and, voila, finally we have a recipe I didn’t get from somewhere else! Enjoy!

UPDATE: consider adding pistachios, or crushed pecans or walnuts. I’m going to try pistachios later today!

Skill Level: So easy a caveman could do it



1 apple

2 pears

1 pomegranate

1/2 of a lemon

1/2 teaspoon of dijon mustard

4 tablespoons of olive oil

1 cup of quinoa


Cook quinoa according to the package. While quinoa cooks, dice or cube the apples and pears, and take the seeds from the pomegranate. When the quinoa is ready, toss in the apples and pears, add the lemon juice, dijon mustard, and olive oil. Toss, then stir in the pomegranate seeds.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s