Serves 6-8

1 cup quinoa, rinsed well

1 package frozen shelled edamame

1/2 cup pinenuts, toasted

1 red and 1 yellow pepper, diced

1 red onion diced

1/2 cup dried cranberries

Dressing:

1/4 cup white wine vinegar

2 tablespoons Dijon mustard

2-3 tablespoons sugar

1 teaspoon Kosher salt
and pepper to taste

1/2 cup olive oil

Cook quinoa in 2 cups of boiling water for 13-15 minutes. Cook edamame in 6 cups of boiling slightly salted water for 5-6 minutes. Add edamame, pinenuts, peppers, onions and dried cranberries.

For the dressing: Whisk together white wine vinegar, Dijon mustard, sugar, kosher salt and pepper with the olive oil in a small bowl.

Pour the dressing over the salad. Toss and serve at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!