Every Rosh Hashanah I plan my menu around the Simanim–symbolic foods–and this salad uses them all, with the exception of the fish, so I get a lot of omen ground covered while I serve a delicious, beautiful, and incredibly healthful dish.
Here is my recipe to make your own Pomegranate Vinegar.
Simanim Quinoa Salad
Servings
4 Servings
Ingredients
- 2 cups quinoa any color, well rinsed and drained
- 1 zucchini as gourds
- 1 large carrot peeled
- 1 small beet peeled (yes, raw!)
- 1/4 head of red or green cabbage shredded
- 1/2 an apple I prefer green apple’s tanginess for this recipe, but any kind will do, seeded and cubed into small pieces
- 2 Medjool dates pitted and chopped into small pieces
- 1/4 to 1/2 cup raw pepitas pumpkin seeds, another homage to gourds
- 1/4 to 1/2 cup pomegranate seeds
- 1/4 cup fresh mint leaves
- 3 tablespoons pomegranate vinegar
- 2 tablespoons honey preferably raw
- 2 small cloves or 1 large garlic, peeled and minced
- 1/3 cup extra virgin olive oil
- sea salt and freshly ground pepper to taste
Instructions
- In a large saucepan bring quinoa and 4 cups water to a boil. Lower the heat and cover, simmering for 15 to 20 minutes (until water is absorbed, and tiny little curls are released from the quinoa). Remove pot from heat and let stand 5 minutes, covered.
- While quinoa cooks, make the dressing by whisking in a small bowl the vinegar, honey and garlic. Then add the olive oil in a slow stream, whisking constantly until well incorporated. Season with salt and pepper, to taste, set aside and strait prepping the vegetables.
- Using a spiralizer, a mandolin, a vegetable peeler, a food processor, or a box grater, slice the zucchini, carrots and beets into very thin pieces (I prefer using the spiralizer above any other tool because kids can’t seem to be able to resist anything shaped like a noodle!) Make sure you slice them in that order, as you don’t want the beets to stain your other vegetables, for presentation purposes.
- Pour dressing over quinoa while it’s still hot, as it gets absorbed better. Taste quinoa for seasoning and add more salt, if needed. Transfer seasoned quinoa to a serving bowl add the zucchini, carrot, beets, cabbage, apple, dates, pepitas and pomegranate seeds. Toss well, but gently, as you don’t want to damage the produce. Taste for seasoning and serve topped with mint leaves. and enjoy!
You can definitely use lemon juice and/or pomegranate molasses
Could I substitute lemon juice for vinegar, since we don’t use vinegar on Rosh Hashanah?
Yes, thanks for pointing that out, there are many people that don’t use vinegar on Rosh Hashanah, but you can enjoy this any other time.
Many, myself included, don’t use vinegar on RH.
Another winner.We spiralised the vegetables with the Kitchenaid spiralizer but forgot to put in the apple!. We did not have time to make the pomegranite vinaigrette, so we used a mix of wine vinegar and pomegranate juice (equal parts) instead—and it was fine. To bring down the calorie count, we used 1teaspoon olive oil a person and a lot less honey. The second day (we are a 2 person household!) we added some cold brocollini too. I suspect that this recipe could work with a multitude of vegetables and fruits. A good Pesach salad too.
There are a few brands out there, but it is best to make your own, Ale shared her recipes here http://www.joyofkosher.com/recipes/how-to-make-pomegranate-vinegar/
ive never heard of pomegranite vinager. where can you get that (5t)?