Rosh Hashanah Quinoa


Serves 8

¼ cup extra virgin olive oil, divided
1 small red onion, diced
3 cups water
1 1/2 cups quinoa
1 teaspoon kosher salt
¼ cup pure maple syrup
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon orange zest
½ teaspoon freshly ground black pepper
1 cup chopped apples
½ cup craisins or pomegranate seeds
Garnish: Chopped parsley

In a 4 quart saucepan, heat 1 tablespoon oil. Add onion and cook until soft and lightly browned. Add water, quinoa and salt and bring to a boil. Cover and reduce heat to simmer and cook until liquid is absorbed, about 13 – 15 minutes.

In a large bowl, whisk maple syrup, vinegar, mustard, zest, pepper and the remaining 3 tablespoons oil.

Add hot quinoa (so that it absorbs the dressing), and stir to coat. Add apples and craisins. Garnish with chopped parsley.

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