56 minutes ago
Monday, September 2, 2013
I promised you this recipe from last week, so here it is!
A delicious quinoa salad to pair with grilled foods.
Persian inspired and great for Rosh Hashanah or Labor Day!
We loved this.
Persian Quinoa Salad w/ Dates, Feta, Mint & Pistachios: (adapted from The Pomegranate Diaries)
1 cup quinoa
2 green onions (green & white parts) sliced thinly
1 cup chopped dates
1/4 cup pistachio nuts, toasted (be careful they burn easily)
1/4 cup extra virgin olive oil
1/8 cup apple cider vinegar
1 tbsp honey
sea salt and pepper
1/2 cup good sheep milk feta cheese, cubed
1/4 cup chopped fresh mint
Bring 2 cups of water to a boil and add the quinoa.
Cook until the water is absorbed, about 15 minutes. Cool and set aside
In a large bowl, combine the dates, toasted nuts and green onions.
Add quinoa to the bowl and combine.
Make a dressing out of the oil, vinegar, honey, salt & pepper and pour over the ingredients in the bowl.
Add in the feta and mint at the end and lightly toss.
Serve at room temperature.
Enjoy and have a happy Labor Day!