I’m big on tradition for holiday recipes, but sometimes even I come across a recipe I’m willing to add to a special occasion menu. This one uses Quinoa. When I first told Mom about Quinoa last year, I pronounced it Quin-o-ah. I was so proud of myself for discovering this healthy grain. Pride goeth before the fall, as others (like Mom) had already embraced quinoa, and knew how to pronounce it: Keen-wah. Quinoa is great as a side dish with a regular meal, and it’s nice for guests as it can be prepared ahead.
Quinoa Salad with Apples and Almonds
(Originally from Family Fun Magazine)
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
1. In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
2. In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
3. Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
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