An article by Joan Nathan, about several persmmons dishes that she had tasted, with the recipe for “the best quinoa salad I have ever tasted, served with—you got it—persimmons”.
This quinoa dish is a fitting recipe for Tu B’Shevat, the New Year of the Trees—in 2017, it starts the evening of Feb. 10—but is equally satisfying at any time throughout the year. This delicious salad is a global fusion of ingredients, combining the Andean grain with the Asian persimmon, once called “God’s pear” or “divine fruit.”
For the full article and recipe, click on this link: http://www.tabletmag.com/jewish-life-and-religion/222608/quinoa-salad. The article appeared in Tablet, a daily online magazine of Jewish news, ideas, and culture.
