When the weather gets slightly warmer and fresh herbs and vegetables are in season, I start making lots of salad. This herbed quinoa salad is one of my favorite things I’ve made lately.

The recipe comes from a blog I follow on WordPress called Retrolillies. The blogger specializes in Kosher and DIY meals and she published this salad recipe recently for Passover.

I’m Jewish but I don’t keep Passover, so you might be wondering why I would make something Kosher for the holiday. The answer is, even though I don’t observe Passover, I still think it’s good to cut down on bread and carbs every once in a while. Especially after winter when I basically subsist on pastries and toast, it’s good to switch things up in the spring.

If you’re not a fan of carrots, you could easily sub roasted sweet potato into this recipe. Also, I know pomegranate seeds can be hard to find in some places so feel free to swap in dried cherries, cranberries, or golden raisins. I thought about using the latter before I found a surprisingly good pomegranate at the grocery store last week.

You can also get creative with the herbs. The original recipe calls for a mix of dill, mint, and parsley, but I’m not a big fan of dill unless it’s on fish or cream cheese, so I left it out. I could see basil or tarragon also working well in this recipe.

I like the fact that the salad is vegan, but if you have extra goat cheese or feta lying around, you could always add a scoop or two to the quinoa.

The salad will keep for a few days in the fridge so it makes great leftovers or work lunches. I’ve been eating it for a couple days straight and I’m still not sick of it, so that’s a good sign.

Here’s a song to get you started on your herbed quinoa salad journey.