I love this healthy quinoa salad full of fresh herbs, tart oranges, creamy avocado, and crunchy toasted almonds. Serve it to your Seder guests before the matzo ball soup, or eat it straight out of the bowl by yourself. No shame. It makes a delicious combination even after Passover is over. You can make the quinoa, dressing, and toasted almonds up to three days ahead of time, adding the other ingredients and combining with dressing just before serving.
The herbaceous salad dressing packs a punch of flavor that highlights the oranges and avocados and works with most vegetables. We recommend making a big batch of this dressing to use all Passover.
If you do not eat quinoa on Passover, or are looking for a low-carb salad, use romaine lettuce or mixed spring greens in place of the quinoa.
- Cook Time
- Prep Time
- 4 to 6Servings
- 1 cup uncooked quinoa, rinsed
- ¼ teaspoon salt
- 2 cups water
- ½ cup sliced almonds
- 1 avocado, diced
- 1 orange, segmented and cut into pieces
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ½ cup extra virgin olive oil
- ¼ cup cilantro, minced
- 1 tablespoon mint, minced
- Kosher salt
- Freshly ground black pepper
1. Combine quinoa, quarter teaspoon salt, and water in a large saucepan over medium-high heat and bring to a boil. Cover, reduce to a simmer, and let cook for 15 to 20 minutes until water is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork and let cool.
2. Meanwhile, preheat oven to 400°F. Place almonds in a single layer on a foil-lined baking sheet and roast at 400°F just until lightly browned and fragrant.
3. To make the dressing, whisk together apple cider vinegar and honey in a medium bowl. Slowly drizzle in evoo while whisking. Then whisk in cilantro, mint, salt, and pepper to taste.
4. Combine cooled quinoa with avocado, orange pieces, and dressing, top with toasted almonds, and serve!