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After the Seder, Then What?

2 tablespoons finely chopped fresh chives

3 tablespoons finely diced yellow or red bell pepper

3 tablespoons pine nuts or slivered almonds, toasted*


Passover granola is good enough to be enjoyed year-round. (Julia Ewan -- The Washington Post)

For the dressing:

Zest of 1 lemon

2 tablespoons lemon juice

2 teaspoons finely chopped cilantro

1/4 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon ground coriander

Salt to taste

4 tablespoons extra virgin olive oil

For the salad: In a fine-mesh strainer, rinse and re-rinse the quinoa in cold water. In a medium saucepan on high heat, bring the water to a boil and add the quinoa. Reduce heat to low. Cook until the quinoa is firm to the bite, about 15 minutes. Drain thoroughly.

In a large serving bowl, combine the quinoa, apricots, apple slices, raisins, chives, yellow or red bell pepper and toasted pine nuts or almonds. Set aside.


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