Tabbouleh With A Pomegranate Glaze - A Rosh Hashanah Salad

 

Do you like tabbouleh? 

If you’re looking for a fresh and flavorful side dish, this gluten-free tabbouleh recipe made with quinoa is worth a try. It’s light,vibrant, and full of Middle Eastern flavors such as pomegranate molasses and baharat spice blend. Inspired by Yotam Ottolenghi's green tabbouleh recipe, I think its a perfect choice for the upcoming Rosh Hashanah holiday, for picnics, potlucks, or as a colorful side to just about any meal.

Why Are Recipes Made With Pomegranates Perfect for Rosh Hashanah/Jewish New Year? 

During the holiday of Rosh Hashanah, it's a fun tradition to eat symbolic foods known as Simanim. During our holiday dinner, we make a beautiful platter of these foods and one by one, and recite a specific prayer or blessing on each of the symbolic foods at the table, which expresses positive thoughts and energy for hopes of a sweet, healthy, and prosperous year ahead (link to the blessings). 

Among these symbolic foods, the pomegranate stands out. Rich in symbolism, it's said to contain 613 seeds—mirroring the 613 mitzvot (commandments/good deeds) in the Torah—making it a beautiful representation to strive for spiritual abundance, righteousness, and personal growth as we enter a new year. 

I made Yotam Ottolenghi's pomegranate flavored tabbouleh recipe with my own adaptations (for allergies and personal taste) for a potluck meal last week when we were in Cape Cod for my husbands "poker reunion"

My Twist on Ottolenghi's Tabbouleh (link to his recipe)

Since I can't eat the bulgur wheat that the recipe calls for, I substituted quinoa, added a generous amount of freshly squeezed lemon juice which I thought it needed, and some garlic powder.

Ottolenghi's Surprising Ingredients

His recipe called for two ingredients that gave me pause at first: pomegranate molasses and a spice called baharat. Baharat, in particular, had me second-guessing—it brought back memories of the spice my mother-in-law used in her Middle Eastern meatballs, and I wasn’t sure how that flavor would work in a fresh salad. But I’m glad I trusted the recipe! The baharat added a subtle depth of flavor, while the pomegranate molasses contributed a lovely sweet-tart note.

The recipe's two unique ingredients:

• Baharat – a warm spice blend similar to "allspice" made with cinnamon, cloves, cumin, coriander, nutmeg and black pepper.

• Pomegranate molasses – a tangy-sweet syrup made from pomegranates that added a bright, fruity note to the dressing.

Where can you find baharat and pomegranate molasses?

Try Middle Eastern grocery stores or the international section of larger supermarkets. You can also find both of the items online.

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Why You’ll Love This Recipe. 

• Naturally gluten-free – quinoa is a perfect naturally gluten-free substitute for bulgur wheat.

• Bursting with fresh herbs – fresh parsley, mint, dill, and scallions make it bright and refreshing.

• Unique flavor twist – baharat and pomegranate molasses take it to the next level.

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Versatile side dish – serve it any protien or enjoy it on its own.

Pomegranate Quinoa Tabbouleh Recipe

The recipe concentrates on greens, not grains. There is a small amount of quinoa compared to the greens.

Ingredients

• 1 cup uncooked quinoa, rinsed and then cooked

• 2 cups parsley, finely chopped

• ½ cup mint leaves, finely chopped

• 4 scallions, finely sliced

• 1 cup each of cucumber and celery finely diced

• 2 tbsp pomegranate molasses

• 1 teaspoon of baharat spice blend

• 3 Tbsp olive oil (I've made it without the oil too)

• Juice of 1 lemon (my addition!)

• When done add salt, pepper and garlic powder to taste

Instructions

1. Cook quinoa according to package directions. When done cooking, set it aside and let it cool before adding to salad.

2. In a large bowl, combine parsley, mint, scallions, celery and cucumber.

3. Add the cooled quinoa and toss to combine.

4. In a small bowl, whisk together pomegranate molasses, baharat, olive oil, and lemon juice. Season with salt and pepper and garlic powder.

5. Pour dressing over salad, mix well, and adjust seasoning to taste.

Serve chilled or at room temperature as a side dish or light lunch.

Place in individual little molds and then unfold the mold to serve. 

My Notes: 

1. Cook the quinoa at least an hour before you plan to assemble the recipe to give it enough time to cool.

2.  For variety add finely chopped tomatoes to this recipe

3. Quinoa is a high protein plant-based grain-like seed

4. Garnish with pomegranate seeds.  This would be a perfect side dish for the holiday.

5. Rosh Hashanah begins at sundown of Sept 22 and ends Sept24 at sundown this year 

Why does the Jewish New Year fall on different dates each year? 

The Jewish calendar, which dates back over 5,000 years, is a lunar calendar; the American calendar is a solar calendar. Each calendar has a different amount of days - therefore the Jewish holidays fall on different days each year on our Gregorian American used calendar.  

What are some of the other symbolic (Simanim) foods traditionally eaten at the Jewish New Year? 

1. Apples 
2. Honey
3. Dates
4. Fish Head (or any head- so vegetarians can use a head of cabbage or lettuce or cauliflower) The symbolism is that you should always strive to be at the head or top in life not the tail or bottom.
5. Pomegranates
6. Leeks
7. black eyed peas
8. Beets/carrots

See my previous post explaining the symbolism of foods with recipes.

A you familiar with or a fan of Yotam Ottolenghi's recipes? Have you ever made any of his recipes?

Discover Kasha: A Delicious Alternative to Quinoa

I've rediscovered kasha. Have you ever tasted it? 

I remember my mom making kasha when I was younger, but somewhere along the way, I have forgotten all about it in the last few years. This week however, as I prepared one of my grandmother's family recipes for an upcoming Jewish holiday, the recipe called for kasha and I rediscovered it!

Embrace The Spring Season With Delicious Plant-based Foods

 

Who doesn't look forward spring and delicious seasonal spring vegetables? 

As winter fades away and nature begins to awaken, spring brings with it a burst of colors, flavors, and fresh produce. It's a time of renewal and rejuvenation, making it the perfect opportunity to embrace lighter, plant-based meals that celebrate the season's bounty. 

Whether you're a seasoned vegan or simply looking to incorporate more plant-based foods into your diet, there's no shortage of delicious options to explore. From vibrant salads to hearty gluten-free grain bowls, here are some must-try vegan spring foods to add to your repertoire:

12 of My Favorite Chickpea Recipes

Chickpeas are a great source of plant-based protein and are filling and delicious. They happen to be my favorite legume, and I like to use them in many of my recipes.

 I started publishing my blog over 12 years ago, so many of my recipes may have been seen and forgotten or never seen by my current readers. 

I decided to rummage through some of my older chickpea recipes and re-share them in one post.

Chickpeas are used in recipes from countries all over the world. They are versatile, inexpensive, low in fat, high in protein and fiber and are satisfying. 

Do you like chickpeas? Do you use them? 

Are you concerned with eating less animal protein ? Do you try to make more plant-based meals? 

Quinoa Chickpea Salad- High In Protein

If you are looking for a simple healthy meal, this high protein salad is perfect. It's filling and satisfying without being heavy and high in fat. It's a crowd pleaser that everyone seems to like! 

Six Flavorful Quinoa Summer Sides -

Tired of rice? Try one of my 6 of my delicious quinoa recipes that I'm sharing today. These favorites are all light, easy, and fragrant and make a perfect side dish.

Quinoa Vegan Stuffed Peppers

There is something about baked and stuffed sweet bell peppers that is extra delicious. In my home growing up, stuffed peppers were a dish that showed up on our dinner table about twice a month, usually accompanied by mashed potatoes. 

Quinoa, Sliced Almonds, and White Raisins: An Iranian Inspired Recipe You Need To Try

Have you made quinoa a lately? 

You'll find this exotic Iranian recipe very slightly sweet but quite delicious. It's perfect for impressing company, yet simple enough to be part of your weeknight menu.

Quinoa is a high protein seed that is considered a whole grain that provides substantial protein and fiber. 

For a light and fluffy quinoa, I cook it in the Instant Pot on the 2 minute setting (instructions for quinoa in the Instant Pot). I then add the other ingredients to the cooked quinoa, toss and serve.

cumin seeds

I very seldom use white raisins, but they seem to be the perfect choice in this light tasting dish that also includes cumin seeds, cardamom seeds, and sliced or slivered almonds. The flavors are delightful and will keep you coming back for more.

This recipe can be made in advance and tastes just as good the second day as the first. In fact, I enjoy eating it heated up, at room temperature, or even cold for breakfast instead of oatmeal.

Ingredients: 

4 cups of cooked quinoa (how to cook light fluffy quinoa-link)

6 cardamom pods, cracked and use inner seeds 

1/2 cup of sliced or slivered almonds

1 cup of white raisins

1 teaspoon of cumin seeds 

1/4 cup lime juice 

1 tablespoon of maple syrup  

Directions:

Cook quinoa with the cumin seeds and freshly cracked open cardamom seeds. When done and cooled slightly, toss with white raisins and sliced almonds. Mix the lime juice and maple syrup and stir well. Add to the quinoa mixture. 

My Notes: 

1. Sometimes I like to add 1/2 cup of red onion to this recipe- just saying... 

2. ****If for any reason you do not have or do not like cumin seeds or cardamom pods, feel free to leave them out for a less exotic but still good tasting dish.

3. This recipe was inspired by a recipe shared with me by a friend from Iran.  

Sharing this post on Weekend Cooking at the Intrepid Reader and Baker where you can read about dinner at the Eiffel Tower this week!

Quinoa with Pine Nuts and Cilantro

If you love quinoa and are looking for an exciting side dish, this recipe will win you over. 

Finding a variety of ways to enjoy quinoa is easier than you think. 

Twice a month, I participate in a pot luck couples dinner with a group of friends. I am usually asked to bring a gluten-free vegan side dish that I am able to eat (being the only one who is gluten-free and vegan).

It's been an interesting challenge for me to come up with different ways of preparing rice, quinoa, or potatoes to be able to bring something different each time we meet. 

For this recipe, I decided to add toasted pine nuts or pignoli (as they are called in Italian) to add to my quinoa.

Where Do You Find Pine Nuts ?

Who would have ever thought that pine nuts actually come from pine trees! In fact, the nuts are the seeds found in the pine cones of the pinyon pine tree which is a small evergreen.

Pine nuts are expensive because they are difficult to harvest.  

However, they really make any dish extra special. 

In Florida, I am able to get an ounce and half of pine nuts for about $4 which is the perfect amount for this recipe. 

The theme of our pot luck this week is Iranian/Persian food. I was asked to make something to complement the main entree of Iranian/Persian meatballs. 

Of course, I won't eat the meatballs, but I will eat this quinoa dish. In addition, I'll eat the salad and vegetable dishes. 

This wonderful Meditteranean style recipe is easy to make and will delight your taste buds. I toast the pine nuts to bring out a richer creamier texture and flavor. I cook the quinoa with some cardamom to give it a slightly sweet flavor which is very typical of some Persian dishes.

Ingredients: 

3 cups of uncooked quinoa 

1 ounce of pine nuts, pan toasted (see notes)

1 cup of chopped tomato

3/4 cup of chopped fresh cilantro

1/2 cup chopped red onion

2 tablespoons of cumin seeds, divided

optional: 6-8 cardamom pods

Dressing: 

1/3 cup of freshly squeezed lime juice. 

1/4 cup of water

1 tablespoon of honey (or agave if you don't use honey)

Mix the lime, water, and honey until blended.

Directions: 

Cook quinoa according to the package directions or (use my easy Instant Pot recipe) adding the cardamom pods and 1/2 the cumin seeds. When the quinoa is done, allow it to cool slightly and then toss with remainder of ingredients and the dressing.  

Notes: 

How to toast the pine nuts

Heat a skillet, place the pine nuts in the pan and toast for about 2-3 minutes and shake to prevent burning.

 

Did you know that quinoa contains a significant amount of protein?  

 

Nutritional Benefits of Quinoa

• 1 cup of cooked quinoa provides 8 grams of protein- same as a 8 ounce glass of milk
• I cup of cooked quinoa has 5 grams of fiber.
• Quinoa is actually a seed but is considered a whole grain
• Quinoa is also gluten-free 

Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. .  

 

Exotic Salad Platter With Mango Dressing

Looking for ways to eat more salad vegetables?

 I eat salad daily, but I do like to mix it up with a variety of vegetables and get away from the common lettuce and tomato salad, and I like to make the salads look appetising.

Exotic yet simple, this beautiful salad is a great way to enjoy some of your favorites. I love the presentation of this interesting salad platter. 

The center is tri-colored quinoa, there is a cup and 1/2 of chopped cucumber, a cup of chopped mango, a whole avocado peeled and sliced, sliced cherry tomato and sprouts all on a bed of spicy baby arugula. It is then dressed in a simple mango dressing. 

This is an example that proves salad doesn't need to be boring. What do you like to add to your salads? What are your favorites? 

Mango Dressing

Ingredients:

2 whole mangos, peeled and cubed

1/4 cup of freshly squeezed lime juice

1/4 cup of chopped cilantro or parsley (your choice)

1 small clove of fresh garlic 

1/4 cup of water

Directions: 

Place the garlic in the food processor and process until well chopped. Add remainder of ingredients to make a pulpy dressing. 

Quinoa "Oatmeal" - A Delicious Breakfast Cereal

Do you like to eat oatmeal for breakfast but sometimes just get tired of it and want to switch it up? It turns out that you can make a wonderful easy hot breakfast cereal from quinoa (pronounced Keen-wah). read more

Quinoa Tabouleh -Vegan and Gluten Free

Looking for a salad that is bursting with flavor? Think Middle Eastern inspired tabouleh!

 Read more

Quinoa Confetti Salad

Are you a quinoa lover? 

This colorful quinoa confetti salad, trimmed in curly red lettuce, is a tasty salad for a spring or summer day.

I often make quinoa and use it as a simple warm side dish, a filling for stuffed peppers, or as an addition to a salad. 

The chopped salad, the quinoa, chickpeas, and red curly lettuce around the sides topped with red onion slices. 

I brought this healthy salad to a Mother's Day luncheon today.

Quinoa is a light gluten-free grain/seed that is high in protein, fiber, all 9 amino acids, and vitamins and minerals which rightfully earns the name "superfood". Consumed for hundreds of years in South America by the Incas, it has now become a popular food in the US. 

The salad base before I added nuts, quinoa, and chickpeas

I diced up cucumber, red pepper, parsley, black olives, celery, green onion, and red onion. I then tossed it in a salad with chickpeas blanched almonds, and cooked quinoa- making it a high protein vegan meal. 

Quinoa comes in three colors: white, red, black.. the white is the lightest and I like it best in salads. 

Need to know an easy way to cook quinoa so it always comes out fluffy and perfect? Follow my link for perfect quinoa 

Cooked White Quinoa

The Dressing- 

I use freshly squeezed lemon juice- period.

Personally, I have stopped using oil in my diet. For those following my blog, this explanation will be repetitious. 

I don't use oil because I am following the advice of many board certified plant-based doctors and cardiologists who say oil is a highly caloric food that does not contain fiber or nutrients.-in other words it helps make you fat! (I know- there is lots of controversy around that issue)  However, until you hear their side of the story, I wouldn't be convinced that it is so good for you. 

These doctors suggest it is better to eat fat in its whole form of nuts, olives, avocado etc. 

Ingredients: 

2 cups of chopped cucumber

2 cups of chopped red pepper 

2 cups of chopped celery

1/4 cup of sliced black olives

3/4 cup of chopped curly parsley

1/2 cup of chopped red onion 

1/4 cup of chopped green onion

3 cups of cooked quinoa, room temperature

2 cups of cooked chickpeas

Optional: 1/4 cup of blanched almonds 

Dressing: 

Juice of 1 lemon

optional: 1/4 cup of olive oil mixed with the lemon juice

Directions:  

Mix together the cucumber, red pepper, celery, black olives, parsley, red onion,  and green onion. Add cooked quinoa, chickpeas, and balanced almonds if desired and toss. Decorate with lettuce leaves and slices of red onion. Dress with freshly squeezed lemon juice or a lemon and olive oil dressing if you eat oil. 

Sharing on Souper Sunday where anyone can share a soup, salad, or sammie recipe. 

Instant Pot Red Lentil and Quinoa Soup

Are you ready for soup? This Instant Pot red lentil and quinoa soup is thick, spicy, and creamy! (of course any soup you can make in the Instant Pot can be made on the stove top with more liquid and longer cooking time-see notes for directions below)

Moroccan Quinoa -Easy, Tasty, and Healthy

Moroccan cooking is all about the spices! This super easy Moroccan quinoa dish won't disappoint. Whether you serve it as a warm side dish for dinner or a cold salad for lunch, you'll enjoy this versatile, easy, nutritious, and plant-based recipe dusted with cinnamon, cumin, turmeric and pistachio nuts.

Quinoa Stuffed Acorn Squash- Vegan and Gluten Free

Quinoa stuffed acorn squash is a delicious fall dish that is easy to cook, mild tasting, and filling. It provides a good deal of fiber, magnesium, potassium, and antioxidants. Making it a healthy choice for a beautiful looking and nutritious side dish.

Light and Fluffy Quinoa Made in the Instant Pot

Are you a quinoa lover? 

The Instant Pot is the perfect way to cook it!

I set it to pressure cook for 2 minutes and then allow it to naturally release for 12 minutes.

I have an on and off relationship with quinoa. I do really like it, but I often forget about it, and rice usually wins out as a side in our home. 

8 Healthy Salads for Entertaining

Salads are a perfect side for a Memorial Day or party or BBQ.
These gluten-free favorites are sure to please guests who want to eat light,  healthy, gluten-free, vegan/ vegetarian or just love salads!. I've rounded up some of my most popular posts that are fast, easy, and delicious still in time to make for the holiday or anytime!

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 #1 Raw Kale and Blueberry Salad with Orange Dressing

# 2  Arugula and Cashew Salad with Lemon-Mint Dressing or oil-free creamy dressing (link) 

#3                 Fresh Raw Corn and Tomato Salad ( my favorite)

#4 Green Bean and Cherry Tomato Salad with Balsamic Glaze

#5  Asian Quinoa Slaw Salad

#6  Sorry- Caprese Stuffed Cherry Tomatoes ( not vegan) My blog is now totally vegan - this is old recipe was from when I was vegetarian. Skip if you are vegan..

#7  Avocado Caprese Salad ( Vegan) 

#8               Black Bean and Raw Corn Salad with artichokes and tomatoes 

My favorites are the Kale and blueberry with orange dressing and the vegan caprese avocado salad. 

Linked :My Blog Carnival List and Souper Sunday at Kahakai Kitchen

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Asian Quinoa Slaw Salad

This festive Asian Quinoa Slaw will make a beautiful presentation at any get together. It's a colorful healthy recipe that includes shredded red cabbage, shredded carrots, crunchy pecans, raw sunflower seeds, sesame seeds and chopped green scallions and is mixed with a generous portion of flavorful tricolored quinoa and a delicious Asian dressing.

The healthy salad is perfect for any vegetarian, gluten free, or vegan guests, while the meat eaters will enjoy this salad as a complementary side dish. 

Quinoa Lover's Salad

Doesn't this salad look amazing?  

It contains quinoa, fresh spinach, orange segments, chick peas, walnuts, mint, and roasted beets making it a nutritional powerhouse of antioxidants and vitamins. In addition, quinoa and chick peas are high in protein, making this salad a meal in a bowl. It's dressed in a light orange refreshing citrus dressing.

There is nothing like a hearty salad, especially during the summer when you may not feel like doing extensive cooking. A salad, such as this quinoa salad, could be a perfect lunch, light dinner, or even a side dish to complement any entree.

This recipe was shared with me by my daughter-in-law's mother, Jeanette. We were invited  last Saturday to their beautiful home in upstate New York. Knowing that I am a vegetarian, Jeanette surprised me with this delicious salad. After one bite, I knew I would want to share it with you on my blog.

The homemade fresh roasted beets in the salad are exceptionally delicious. However, if you are in a hurry and want to able to throw this vegan salad together more quickly, I would use cooked beets from a jar or even the roasted beets from the refrigerator section of most supermarkets. 

Jeanette told me she found the recipe on a blog called the Gluten Free Goddass. I adapted her recipe to suit my own taste and made the recipe oil-free, so please check out her blog for the original recipe. 

Ingredients:

1 1/2 cups of quinoa washed well and cooked (see below)
2 medium-large uncooked beets, trimmed and quartered and roasted (do not peel and see roasting directions below) 
3 cups of baby spinach leaves
1 cup (drained rinsed) cooked chick peas

Small handful of walnut halves

1 tablespoon of chopped fresh mint
Freshly ground pepper to taste
1 fresh orange, peeled, trimmed, cut into bite sized pieces

Optional: add slivered almonds, pine nuts, avocado slices

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Directions:

Beets: Preheat the oven to 375ºF to roast the beets. Cover a rimmed cookie sheet with parchment paper. Place the whole trimmed beets on the parchment paper. Roasted in the oven for 45 minutes until the center of the beet is soft. When cool to touch, simply rub off skin. Cut beets into bite size pieces.

Quinoa: Cook quinoa according to the directions on the package and set aside. You can also make fluffy quinoa in minutes in the Instant Pot (link to the recipe). 

Wash spinach and set aside

Assemble 

To assemble the salad, mix the warm quinoa, chick peas, walnuts, mint, and spinach leaves in a large bowl. Pour the dressing over the salad and toss. Add the cut up beets and orange pieces without tossing to keep the beets to from excessive bleeding (everything will turn red if you overdo it)

                       


Try some of these other recipes that I  posted last July::


Basil Spinach Pesto




Cucumber Dill Dressing (vegetarian, not vegan)



Middle Eastern Lemonade- a recipe passed down in the family


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