Quinoa ‘Waldorf’ Salad

Happy New Year!

For those of you who don’t know today is first day of Rosh Hashanah, the Jewish New Year. Get out your party hats [kippah], noise makers [shofar], and party shoes […temple clothes], because 5774 is here!

IMG_2469Although I usually head home to attend services with my parents, this year I stayed in the big bad BK and celebrated with my dearest cohert of ladies. You may remember them from cauliflower kugel at channukah, hamantashen at purim, and upside down cake at Molly’s potluck birthday bash. Given we have been friends since 5762 [otherwise known as the 6th grade], I can confidently say they are the next best thing to celebrating with my biological family.

This was my first time hosting Rosh Hashanah, and thanks to a trip to Greece and some inspiration from Sarah Jenks and the LMWL Challenge, I’d say the table turned out pretty well!

Just as fireworks are essential for the fourth of July and St. Patrick’s Day is nothing without green, apples are a key ingredient to a successful Rosh Hashanah dinner.

This quinoa salad is totally within the guidelines of the Clean Plate Campaign, and made for great leftovers for lunch today [I even added some massaged kale to beef things up a bit]. It’s REALLY quick to put together, sweet, and satisfying.


Quinoa Waldorf Salad

Serves 6

1 c. uncooked quinoa

2 c. water

1 ½ medium sized apples [I used Fuji]

5 stalks celery

½ red onion, minced

½ c. chopped walnuts

½ c. raisins

¼ c. balsamic vinegar

1 T. agave nectar

2 T. olive oil

½ t. salt [+ more to taste]

Bring the quinoa and water to a boil in a small saucepan. Reduce the heat, cover, and cook for 15 minutes or until all the water is absorbed. Allow to cool.

Meanwhile, prep your mix-ins. Core the apple and cut into bite size chunks. Slice each stalk of celery down the middle length wise, and then cut into small half moons. Mince the red onion, and combine in a bowl with the apples, celery, walnuts and raisins. Add the quinoa once it has cooled.

Whisk together the balsamic, agave, and oil. Pour the dressing over the quinoa and toss to coat. Season with salt, and allow the salad to rest for at least 15 minutes. Check the seasoning before serving.

L’shana Tovah!

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