Queen Esther is said to have eaten a vegetarian diet while living in the king’s palace. In her honor, many people serve a meatless meal for their Purim feast. Tradition says that Esther’s diet consisted of nuts, seeds, grains, and legumes. This is one explanation behind the custom to eat poppy seeds during the holiday, which show up most famously in the traditional hamantaschen or Haman’s ears’ cookie filling.
Here’s a hearty vegetarian salad with seeds and grains that makes an excellent main or side dish for Purim or anytime.
Ingredients
Quinoa and Butternut Citrus Salad
2 tablespoons plus 1 teaspoon good quality olive oil
1 1/2 pounds butternut squash (peeled, seeded, and cut into 1/2″ cubes, about 3-1/2 cups)
1 cup quinoa, rinsed
2 cups water (or vegetable stock)
2 cups baby arugula, rinsed and spun dry
1 small red onion, diced
1/2 cup fresh parsley, chopped
1/2 cup chopped walnuts
1 small can of mandarin oranges, drained
1/4 cup pomegranate seeds
For the Vinaigrette:
Juice of one fresh lime
5 tablespoons orange juice, plus 2 tsp orange zest
3 tablespoons olive oil (extra virgin)
2 tablespoons honey
1 large clove garlic, minced
1 teaspoon powdered cumin
1/2 teaspoon salt