Not only is quinoa a superfood, it is also Kosher for Passover. I will be bringing this light and colorful salad to our family's Passover Seder tonight. The spring-influenced salad would also be a nice side dish for Easter.
Quinoa, pronounced keenwa, has a very high protein content and contains amino acids, which can ward of illnesses. In addition, it contains a large amount of fiber and iron. Quinoa is a grain-like crop grown mostly for its edible seeds.
Cooking quinoa in a broth instead of water really brings a significant amount of flavor to the otherwise bland quinoa. Plus the dressing on this salad is a delicious combination of sweet, sour and salty.
Carrot, Quinoa & Pistachio Salad
1 cup quinoa
2 cups mushroom broth (or water)
1 can chickpeas drained
1/4 cup shelled pistachios
2 cup loosely packed fresh parsley
For the dressing:
1/4 cup Olive oil
1 T Honey
1 T Apple Cider Vinegar
1 Lemon juiced
1 tsp Cumin
1/8 tsp Cayenne Pepper
Add quinoa and 2 cups broth to small pot and bring to a boil. Reduce heat to low and simmer for 25 minutes. Meanwhile chop carrots into bite size pieces. Make the dressing by whisking together all ingredients. Next, place cooked quinoa, carrots, chickpeas, pistachios and parsley in large bowl. Add dressing and mix well. Place in refrigerator for at least and hour, but it is most flavorful the next day.
If you aren't celebrating Passover, enjoy it for Meatless Monday or save the recipe to share with your family on Easter.
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