CRAZINESS! Your trip pictures SO had me wanting to go to Israel ASAP, how gorgeous! I will definitely be making this again, especially since it seems like something that’d keep well :). <3 <3. All Rights Reserved. My group (consisting of Ben and Jessa, Lee and Emily) was focused on wellness.

Every time we sat down to the table, our generous hosts covered every available square inch with dishes to try. Made a half portion but otherwise followed the directions exactly. Sounds like an amazing trip! I'm probably making a big mess in my Kansas City kitchen right now. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Will let you know what I think :). and came back a changed man because of all the amazing food (the religious/historical stuff… eh :-)).
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Drain well … She’s a smart, stylish, energetic lady who can tell you all about baking and fermentation and eco-friendly home-building materials. This looks and sounds delicious.

But after learning that pomegranates are a mainstay ingredient in middle eastern cooking, I thought I’d give it a whirl. If you made the recipe, please choose a star rating, too.

In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper. I did not add the cheese. Thanks for sharing your experience. This looks delicious! and had the BEST falafel at a teeny, tiny falafel stand in the small town where I was staying and am still trying to chase that experience – chopped sour pickles are a MUST for topping in addition, of course, to a lemony tahini sauce… and almost never served this way in the States). Hi Andrea!

This gluten-free dish would be a great addition to your holiday table! Your version of this recipe sounds awesome. Cookie and Kate is a registered trademark of Cookie and Kate LLC. This salad looks and tastes fantastic! Forgot to rate it…five stars delicious!!! I think I will make this for lunch this week.

About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I just made this salad and loved it!!! I’ve always wanted to go to Israel. In those stomach-clutching moments, I day-dreamed about going home to a simple quinoa salad and a glass of wine.

What a tasty and quick salad to prepare. Is this to be served warm or chilled. Thank you so much for making interesting, delicious vegetarian food.

When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning. She went into someone’s yard and just picked a pomegranate from a tree. maybe I added too much water?

Place cold quinoa in a salad bowl, then add chopped Italian parsley, onion, cucumber, and serranos, … Set aside to completely cool. Thanks, Sharon! To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. it’s delicious and satisfying. Hello! Filling, flavorful and satisfying.

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

It makes me so happy to read so many beautiful things about my country Israel!

I will be looking forward to leftovers this week. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! So I’m a newbie at adding fruit to any dish (they are already so delicious fresh!) Serve right away or refrigerate for later. © Cookie and Kate 2010 - 2020. Just made this dish for lunch. New! You trip sounds beautiful! Check out Lee’s trip summary post for a better play by play of our Israel experience! Step 6 In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing. It looks so festive and fresh also. :). It looks fab!

Really nice fall and winter recipe, it’s going to be a welcome counterbalance against the heavier foods this season. I took the mountain scene photo on the grounds of the Ein Gedi Spa near the Dead Sea, the fruit at Carmel Market in Tel Aviv, the pomegranate in the backyard of former basketball player/cancer survivor Doron Sheffer in Amirim, the donkey at the home of vegan chef Hagit Lidror in Klil, and the vegan feast at Green Village Restaurant in Tel Aviv. I think I just had a breakthrough epiphany. I cook fresh, vegetarian recipes.

It would be great if you can publish the nutritional details of the recipe. To toast the almonds: In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges. Our New Year started with this Quinoa recipe and needless to say, it was tasty, felt wholesome, and had no guilt associated with it.

Looking to amp up your beef stew but unsure where to start? Thank you!

© Copyright 2020 Meredith Corporation. Sarah, I’m sorry I didn’t answer your question in time. Thank you, Angie. Really a delicious salad! I can’t wait to see what inspired dishes you share with us.

Also, I have been vegetarian for about 16 years now. Opinions are mine, of course, and I’m not receiving any compensation for my time or promotion. I appreciate it though, because once I’m back in Montreal it’ll be winter! Pinned! The grass is always greener, isn’t it? I had a really lovely time there. Your comments make my day.

We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. This was delicious – thank you SO much for sharing! It was very light, flavorful, and easy to assemble. What’s yours is mine and what’s mine is yours.

Your salad sounds so yummy- thanks for the recipe! Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.

Storage suggestions: This salad will keep well in the refrigerator, covered, for a few days. I have really enjoyed every recipe of yours that I have tried.

Our 22 Best Crock Pot and Slow-Cooker Recipes. Everyone try it. Dog lover. Serve at room temperature or chilled.

Going on someone’s property and just taking something? Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Delicious salad.

I love taste testing things from new cultures! I was totally overwhelmed by the abundance of fresh food in Israel. Room temperature is great. thank you so much for such a wonderful recipe- I may just have this on hand weekly for a quick lunch or as a side dish for dinner! Remove from heat. Any time, Brian! Thanks for the recipe :), Wowowowow! Glad you are back home safely and that you had a good trip! Glad you appreciated the post.

On our trip, an Israeli woman we’d become friendly with showed us around a neighborhood. I made this as the main course last night and it was a hit with us! Food & Wine is part of the Meredith Corporation Allrecipes Food Group. You are very welcome. I love it, Cindy!

this link is to an external site that may or may not meet accessibility guidelines. A wellness-focused tour around the country sounds absolutely wonderful. More about Cookie and Kate », Follow us! Thanks so much, Kathy for your comment. I’ve always been skeptical of adding sweet things to savory dishes, but I’m completely converted now. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator.

It should not be considered a substitute for a professional nutritionist’s advice. What an amazing trip and the food is inspiring, not to mention the history, culture and scenery. To prepare the dressing: Whisk together the olive oil, lemon juice, salt, cinnamon and a generous amount of freshly ground black pepper. Thank you, Susan! LOL! Pretty full on but wonderful nonetheless :) This dish is a beautiful interpretation of your trip xxx. Just made this great quinoa salad. I’m quite obsessed with what I understand of the rich, vibrant food and culture. And one of those dishes where if there’s leftovers you have a great lunch (but I just ate it for breakfast, couldn’t wait). Yum!