This is a great gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy
By Paula Shoyer
- 1 cup quinoa, rinsed
- 1/2 cup fresh corn
- 1 medium sweet potato, cut into ½ inch cubes
- 6 tablespoons extra virgin olive oil, divided
- 1/3 cup pine nuts, toasted, optional
- 3 teaspoons apple cider vinegar
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/3 cup dried cranberries
- 3 scallions, sliced thin
Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours. While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.
Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside. In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.
When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to your favorite shops!
- Acorn Squash Stuffed with Morrocan Couscous (thejewishhostess.com)
- Warm Breakfast Quinoa With Almond Butter and Cinnamon (thejewishhostess.com)