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–+ servings
Shana Balkin

Rosh Hashanah Red Quinoa Salad

This colorful and festive dish is perfect for Rosh Hashana or anytime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 -12 servings
Course: Side Dish
Cuisine: Vegan
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. Sautee onions over low flame until caramelized. (I do this without oil.)
  5. Allow quinoa, roasted veggies, and onions to cool, then combine with arugula.
  6. Season with optional balsamic vinegar and tamari (or salt) to your taste, one tablespoon at a time until it's how you like it.
  7. 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.
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