Rosh Hashanah Red Quinoa Salad
This colorful and festive dish is perfect for Rosh Hashana or anytime.
Ingredients
- 4 cups cooked red quinoa
- 20 or so pattypan squash I used both yellow and green
- 1 standard package of baby bella mushrooms*
- 1 onion sliced
- 1 big handful arugula or spring mix, basil, parsley, cilantro...etc.
- 1/4 cup pomegranate arils
- Balsamic vinegar to taste optional
- Tamari/soy sauce to taste optional
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Wash the squash and mushrooms, arrange on baking sheet, salt to taste, and roast for about 20 minutes. Check each kind of veggie as, depending on size, one might be ready before another.
- Sautee onions over low flame until caramelized. (I do this without oil.)
- Allow quinoa, roasted veggies, and onions to cool, then combine with arugula.
- Season with optional balsamic vinegar and tamari (or salt) to your taste, one tablespoon at a time until it's how you like it.
- Top with pomegranate arils and serve!
Notes
Some kosher authorities say mushrooms with visible gills need to have the gills removed before eating. For this reason, I like to buy mushrooms I can inspect first so I don't buy any with exposed gills and have to spend time removing them. Otherwise I use large portobellos because their gills are easiest to remove. Check with your own rabbi.
Tried this recipe?Let us know how it was!