Looking for a roadmap to holiday dining?
No need to get lost in reams of Rosh Hashanah recipes. Jmore foodie Elite Jakob’s directions will get you to a flawless holiday menu without any detours!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Quinoa and Apples Salad
Ingredients
Ingredients for salad:
- 1 cup multicolored quinoa
- 1 1/2 cups cups water
- 1 teaspoon salt
- Mixed greens, salad bowl full
- 1/2 red apple, sliced to sticks
- 1/2 green apple, sliced to sticks
- 4-5 dates, chopped
- 1/4 cup sunflower seeds or pecans
Ingredients for dressing:
- 1 Tablespoon Dijon mustard
- 2 Tablespoons honey
- 3 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon balsamic vinegar
- Pinch salt
Instructions
- In a saucepan, toast the quinoa before adding the water. You will hear popping sounds and start smelling a nutty smell from the toasted quinoa.
- Add the salt and water and bring to a boil. Boil for one minute. Cover the pan and turn off the stove. Let the quinoa sit for 30 minutes. It should be completely cooled before adding it to the salad. Or you can prepare it a day before.
- While the quinoa is sitting, prepare the rest of the salad, add the greens, apples and dates to a bowl and toss lightly.
- Add the cooled quinoa and toss lightly just to evenly distribute the quinoa all over.
- Mix the dressing very well and drizzle all over, tossing salad gently just a couple of times.
- Sprinkle sunflower seeds or pecans and enjoy!
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
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