This recipe is back by popular demand. Its a gourmet winner for a Rosh Hashanah lunch or Sukkot.
by Kady Harari -Kady Harari lives in Jerusalem with her husband Joey. She’s a food enthusiast, enjoys shopping at the local shuk (at times up to 3 times a day!) and teaches ”Traditional Syrian Cooking” to seminary girls studying in Israel in a post high school program. She also owns the most magnificent upscale Jewelry and gift shop in Jerusalem. www.yigaljewelers.com
When our family visited Israel for a bar-mitzvah recently, Kady had catered a delicious Shabbat sebet. (Did we mention that she also caters parties in Jerusalem???) We all raved over her quinoa salad . Something about the combo of pistachio nuts, lemon, and pomegrante seeds kept us eating until the whole taboule was wiped out!!! Thanks for sharing the recipe- Kady!
Quinoa Taboule
- 1 cup quinoa, rinsed and drained well
- 2 cups water
- pinch of salt
- 2 tsp oil
- bunch of parsley chopped fine
- 1/2 cup shelled raw pistachio
- 1 red onion finely chopped
- 1 pomegranate, peeled
- optional- 2 tblsp. pomegranate syrup
- lemon
- olive oil
- salt
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thanks for the great comments!
This salad is a hit every time I make it, and I’ve made it several times since the original posting. Guests ask for the recipe and it really couldn’t be easier. I substitute cilantro for the parsley and it’s just divine! Thank you!
I made this salad on rosh hashana. It was absolutly incredible! I could have eaten entire bowl myself! everyone loved it