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
1/2 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.