Persimmons,Quinoa and Arugula Salad
…And our fall flavor is- Persimmons! Yes, persimmons. That “waddo you do with this fruit” fruit. For those who haven’t had it before, there are 2 kinds. The one we are using for this salad is called a Fuyu persimmon, and when ripe, it can be eaten like an apple and is great in cooked dishes as well. It is highly nutritious, and particularly high in vitamin C, A, and fiber for starts. It flavor kinda reminds me of ( pumpkin? ). If any of you can give a better flavor description, don’t hesitate to leave a comment below!
Quinoa with Persimmons and Arugula
Sweet, tart, nutty, crunchy and unbelievably nutritious. Great as a side, or, eat a big bowl!
Ingredients
Pistachio Vinaigrette
- ¼ Cup Olive oil
- 1 Lemon juice
- 1 Tsp Lemon zest
- 3½ Tbsp Red wine vinegar
- 2 Tsp Mustard
- 2 leaves Basil Crushed
- ¼ Cup Pistachios Finely ground
- 3 Tsp Onions Diced finely
- Honey or sweetener of choice to taste
- Salt and pepper To taste
- 2 Tbsp Water
Salad
- 1 Cup Quinoa cooked
- 1½ Cups Arugula Chopped
- ⅔ Cup Persimmons Diced
- 3 Tbsp Raisins
Instructions
- In a jar with lid, add all ingredients for the vinaigrette into the jar and shake vigorously or whisk well in a bowl and cover. If the dressing is made a little in advance, the flavors have a chance to marry before dressing the salad. At least 30 minutes or more is recommended.
- In a bowl, toss together quinoa, persimmons, raisins and arugula.
- Toss vinaigrette well with salad and serve immediately.