“A Tu B’Shevat Recipe That Bring the World Together” via Tablet

INGREDIENTS

Salad:

1 cup quinoa
Salt
1/2 small red onion, finely diced (about 1/2 cup)
1 tablespoon apple cider vinegar
1/2 tart, crisp apple such as a Granny Smith, diced (about 3/4 cup)
1 fuyu persimmon, diced (about 3/4 cup)
1/4 cup pomegranate seeds
1 1/2 teaspoons lemon zest
1/4 cup chopped flat leaf parsley
1/4 cup pistachios, toasted and coarsely chopped
1/2 head of romaine lettuce, chopped
1/2 head of red cabbage, cut into strips

Cider Vinaigrette:

1 tablespoon apple cider vinegar
1 tablespoon apple juice
1/4 teaspoon salt
2 tablespoons olive oil

PREPARATION

1. Rinse quinoa 3 times in 1 cup cold water to remove the outer coating and drain. Bring the water to a boil in a small pot, add 1/4 teaspoon salt and the quinoa. Cover, lower the heat, and cook about 15 minutes, until tender. Set aside to cool and fluff with a fork.

2. Combine the quinoa and the onion, apple, persimmon, pomegranate seeds, lemon zest, parsley, and pistachios in a bowl and season to taste with more salt.

3. Make the cider vinaigrette by combining the vinegar, apple juice, and salt in a small bowl and whisking in the oil. Toss the salad with the cider vinaigrette and pour over the chopped lettuce and cabbage before serving.

Yield: about 4 to 6 servings