Israeli-style Quinoa Salad

Serves: 4

IngredientsTricolor Quinoa

  • 1 c. dried tricolor quinoa
  • 2 c. water
  • 1/4 c. raisins
  • 1/4 c. apple cider vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. olive oil
  • 1/4 c. dried apricots (apx. 3-4 dried apricots), sliced into strips
  • 1/2 c. cherry tomatoes, sliced in quarters
  • 1 rib celery, chopped
  • 1 carrot, shaved/shredded (Shredding it with a vegetable peeler is just fine.)
  • salt and pepper to taste

*You could add a nut of some kind, maybe pine nuts or sliced almonds. I’m allergic, so it’s hard for me to say.


  1. In a medium size sauce pan, cook quinoa with water according to its package.
  2. While quinoa is simmering, add raisins.
  3. Allow to sit covered in pot for five minutes.
  4. Fluff quinoa and raisins with a fork (like rice).
  5. In the sauce pan or in a large mixing bowl, stir in all of the remaining ingredients with the warm quinoa.
  6. Allow the mixture to sit for 10-15 minutes for flavors to meld and serve warm or allow to cool completely and serve cold.

**Tastes even better as left-overs the next day. 😉

Israeli-style Quinoa Salad


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