Passover Charoset Grain Salad

Passover seder is a vivid memory I have as a kid because we would always get together with two other families to celebrate. Every year I always remember eating charoset with matzoh. It is a delicious fruit-salad of sorts with fresh and dried fruits seasoned with cinnamon and dressed with wine. So, this Passover, I’ve decided to take it to the next level by incorporating quinoa into the dish to make it a more hearty side. This would go great with brisket or any other Passover essentials on your table and your family is sure to love it. Feel free to swap out any fruits or nuts here for whatever you prefer. The grain salad will keep in your refrigerator for up to a week. 

Charoset Grain Salad

Serves: 6-8

Active Time: 20 minutes

Total Time: 35 minutes

Ingredients:

QUINOA:

• 1 1/2 cups kosher quinoa

• Extra-virgin olive oil

• 2 teaspoons ground cinnamon

• 2 cups water

• Kosher salt and freshly ground black pepper

APPLE & PEAR MIXTURE:

• 3 small apples, peeled, cored and cubed

• 3 small pears, peeled, cored, and cubed

• 1/4 cup orange juice

• 1/4 cup sweet red wine

MIX-INS:

• 1/2 cup chopped prunes

• 1/2 cup chopped apricots

• 1/2 cup toasted and chopped walnuts

• 1/2 cup toasted and chopped pistachios

• 1 bunch parsley, freshly chopped (for garnish)

APPLE-HONEY DRESSING:

• 1/4 cup apple cider vinegar

• 1/2 teaspoon honey

• Kosher salt and freshly ground black pepper

• 1/2 cup extra-virgin olive oil

Steps:

Rinse the quinoa in a fine-mesh strainer with cold water, mixing it around with your fingers to make sure it is thoroughly rinsed. 

Heat the olive oil in a medium saucepan over a medium-high heat. Add the quinoa and cinnamon to toast, stirring occasionally until the cinnamon is fragrant, about 2-3 minutes.

Add water and a large pinch of kosher salt (about 2 teaspoons) and bring up to a rolling boil. Once boiling, reduce the heat to a simmer, cover, and cook for 12-15 minutes. Remove from heat and let the quinoa stand, covered, for 5-7 minutes more. Fluff with a fork and set aside.

Combine apples and pears in a large bowl, dress with red wine and OJ and a three-finger pinch of kosher salt. 

In a mason jar, combine apple cider vinegar, honey, 1/2 cup extra virgin olive oil, kosher salt, and freshly ground black pepper. Seal and shake to combine. 

In a large bowl, combine quinoa, prunes, apricots, walnuts, and pistachios. Pour dressing over the mixture and mix to combine. Add apples, pears, and chopped parsley and mix to combine. Taste and adjust seasoning to your liking. Enjoy! 

Cook’s Notes: store in an airtight container in the refrigerator for up to 1 week.