For the dressing: Combine all of the ingredients in a container with firmly fitting lid and shake until an emulsion is formed.
To combine, toss half the dressing with the quinoa mixture; adjust seasoning if desired. Add more dressing as necessary, but the result shouldn't be too moist.
Passover granola is good enough to be enjoyed year-round.
(Julia Ewan -- The Washington Post)
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*NOTE: To toast pine nuts or almonds, spread on a baking sheet and put in a preheated 325-degree oven for 5 minutes.
Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com.
Per serving (based on 10): 187 calories, 4 gm protein, 28 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 33 mg sodium, 3 gm dietary fiber
Not-So-Basic Chicken Salad
6 to 8 servings
This recipe makes the most of the flavorful poached chicken left over from making soup for the Seder meals. Carrots add a subtle sweetness. This is adapted from the recipe I made with 3-year-olds on "Good Morning America" many years ago.
3 to 4 cups shredded cooked chicken (from two 3 1/2-pound chickens used to make chicken soup)
1 1/4 cups finely diced celery (about 4 stalks)
3 carrots, peeled and grated
1 tablespoon grated onion
Salt and freshly ground black pepper
1 cup mayonnaise (kosher for Passover or regular), plus additional as necessary
In a medium bowl, combine ingredients and adjust seasonings to taste. Transfer to an airtight container and refrigerate.
Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com.Per serving (based on 8): 274 calories, 10 gm protein, 3 gm carbohydrates, 24 gm fat, 41 mg cholesterol, 4 gm saturated fat, 238 mg sodium, 1 gm dietary fiber
