Any good recipes out there for the seder involving quinoa - either as a side salad or in some form for a vegetarian main dish? Quinoa is so yummy yet seems under used during the holiday.
From the CRC Web site - http://www.crcweb.org/passover%202007...
Quinoa: There is a difference of opinion regarding the status of quinoa. All agree that
it’s not chometz, but some consider it Kitniyos. According to the psak of Rav
Gedalia Schwartz, shlit”a, quinoa is not kitniyos, and therefore is acceptable for
Passover use. There is concern that some companies that pack quinoa also may pack
other products that may be kitniyos or even chometz. Therefore, it is recommended that it only be purchased from a company that only packs quinoa. Ancient Harvest brand, made by Quinoa Corp., Gardena, California, only deals with pure quinoa, however, only the “whole grain” quinoa may be used. They also produce a red quinoa called “Inca Red”, under the same label, which is also permissible. Other products such as pasta and flour made from quinoa should not be used for Passover, as they are made in other facilities that do indeed contain Chometz.
I've found that the natural food coops will sell quinoa on its own, in bulk, and I buy it there every year when our local Rebbetzen organizes a Passover sale. There are so many wonderful recipes incorporating quinoa. I discovered it as a Passover food during a Passover Retreat at Ramah Darom many years ago and now use it all year. At the food coop the Rebbetzen showed me the acceptable Passover foods list and I learned that Soy Dream Soymilk is acceptable for Passover - which thrills me! As a diabetic vegetarian (no meds), I was delighted that I don't have to give up my soy, though it's the "milk" only that's acceptable. Dannon Vanilla Yogurt is ALSO Kosher for Passover this year (look for the label) although it contains way too much sugar (25 g).
this is a wonderful recipe from Divine Kosher Cuisine. It's a great cookbook recently put out by the women who do the catering at Agudat Achim in Niskayuna, New York. It's available on Amazon.
Fruited Quinoa Primavera (Pareve) (Divine Kosher Cuisine)
2 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 cup quinoa
3 tablespoons olive oil, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1/2 cup sliced mushrooms
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Salt and pepper to taste
Bring broth, bay leaf and salt to boil in soup pot. Add quinoa and return to boil, cover, reduce heat and simmer 20 minutes or until quinoa absorbs liquid. Remove from heat; discard bay leaf and cool. Heat 2 tablespoons oil in large skillet and saute vegetables until lightly browned. Add to quinoa. Drizzle remaining oil and juice over mixture. Stir in fruit, herbs, salt and pepper. Serves 4 to 6.
Quinoa-Stuffed Acorn Squash (Pareve)
2 large acorn squash, halved and seeded 1/4 cup olive oil
Preheat oven to 350̊ F. Grease 9 x 13-inch pan. Prepare Fruited Quinoa Primavera. Cut 1/2-inch off bottoms of squash. Brush inside with oil. Stuff each half generously with quinoa mixture and place in pan. Cover and bake 45 minutes or until squash is tender. Serves 4.
My favourite way to cook quinoa is:
While cooking, add spices and stock, which ever spices take your fancy, but I like cumin and corriander/cilantro. Obviously, this depends on what is available on Pesach
Mix cooked, cooled quinoa with a selection of roasted veg, dried fruits-I like apricots-and herbs. Use nuts/seeds when available.
I also didn't know quinoa was KLP, so thanks for the info.
We often cook quinoa with pumpkin & wild mushrooms & chicken stock. I also didn't know quinoa was an option for Pesach. Wow.
We enjoyed the quinoa recipe in this month's Bon Appetit with carrots and zucchini, cinnamon and paprika.