This dish of Quinoa with Fruits and Yams is reflective of the Israelites' passage from their constricted life as slaves in Egypt to the Exodus. I used an array of fruits to represent the flourishing spring season. The entire dish is drizzled in pomegranate molasses, which is a bit tart, to represent the pains and bitterness of enslavement that we experienced and the aspects of enslavement that we still carry with us.
- Cook Time
- Prep Time
- 2/3 cup uncooked quinoa
- 2 Garnet yams
- 1 Pink Lady apple
- 2-3 Medjool dates, chopped
- 2 tablespoons raisins
- Olive oil
- 1 tablespoon pomegranate molasses
1. Pre-heat oven to 350°F.
2. Prepare quinoa according to package instructions.
3. Wash apples and yams. Peel yams. Chop into small pieces and arrange on paper lined tray. Drizzle with olive oil and salt. Bake until soft and slight browned, about 40 minutes. When done, remove from oven and let cool slightly.
4. In a bowl, mix dates, raisins, apple and yams. Add more salt, if needed.
5. On a platter, arrange quinoa in a long, narrow pile. Place fruit mixture at the end in a slightly encompassing circle. Drizzle quinoa and fruits with pomegranate molasses.
Posted with permission from NeeshNoosh