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)
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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.
