Charoset-Inspired Quinoa Salad with Dates and Almonds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fresh, nutritious quinoa salad featuring chopped dates, toasted almonds, and a hint of cinnamon, echoing traditional Passover flavors. This Middle Eastern-inspired Passover recipe (vegan), ready in about 25 minutes, pairs quinoa, water, pitted dates for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1/2 cup, chopped pitted dates
• 1/3 cup, chopped toasted almonds
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: In a large bowl, whisk together 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1/2 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. Step 3: Add the cooked quinoa, 1/2 cup chopped dates, 1/3 cup toasted almonds, and 1/4 cup chopped fresh parsley to the dressing. Toss gently until evenly coated.
4. Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.