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November 28, 2015 / 16 Kislev, 5776
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Quinoa Salad



1 cup red quinoa, 1 cup white quinoa (Ancient Harvest pre washed)
A handful craisins
1/4 cup chopped celery
1/4 cup diced red pepper
*nuts (pecans or macadamia nuts (optional- *omit if allergic)


Cook quinoa using 1 1/4 cup water to each 1 cup quinoa (instead of 2:1)
Cook on low heat for 30-35 minutes
Remove from heat and let sit for 10 minutes – covered
Once cool, add rest of ingredients

Toss with the dressing below:

Quinoa Salad Dressing:


1/4 cup vinegar
2 tbsp sugar
Salt and pepper
1 tsp. granulated garlic or powder
1/4 cup oil

This is a very versatile recipe. It can be an appetizer, a side, or a main.

About the Author: Tamar Warga is a mother of 4 food allergic children and the author of two books: A Taste of Sweetness- Rosh Hashana Cookbook and A Taste of Freedom- Passover Cookbook. She blogs at Kosherfoodallergies.blogspot.com

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3 Responses to “Quinoa Salad”

  1. You can check out other quinoa and healthy recipes on my site http://www.nutrition4allseasons.com

  2. I really must try quinoa, I've been a vegetarian for years, but haven't gotten around to it http://jewish.hu/view.php?cgroup=receptek.

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Printed from: http://www.jewishpress.com/sections/food/recipes/quinoa-salad/2012/07/22/

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