Quinoa kugel and other quinoa recipes for Passover
I hope people will share recipes that work for them. Here's a milchig kugel that is very useful as a weekday main course, or for lunch, breakfast and snacks. It can be eaten at home or at work on erev Pesach.
I box (2 cups) cooked quinoa
2 16 oz containers cottage cheese (I used lowfat, but you can use non or full fat)
2 cans crushed pineapple
1/3 cup sugar (add more if you like it sweet, I don't use any and this is good even if sugar is omitted completely)
2 tablespoons cinnamon
1 teaspoon powdered ginger
Cook the quinoa while measuring other ingredients, or use leftover kugel.
Mix all ingredients.
Ppur into kugel pan. (12" by 14" by 2" deep - but the recipe works in pans of other dimensions)
This is lovely warm or cold. It travels better in a pan or small tupperware than as wrapped squares or slices.
I made tabouli with quinoa for our Seders. I used Molly Katzen's Moosewood recipe, added a bit of ersatz chicken boullion powder to the water, used a mixture of parsley and cilantro, and the lemon mint that is in my yard. I wanted a cold salad, but not a standard "spring greens" salad.
Next time, I will try toasting the quinoa before boiling it. I rinse the Trader Joe's quinoa at least 3 times: the water is still cloudy at the end.
Chag sameach, all! p.j.
Big Bowl Quinoa from 101 Cookbooks (adapted slightly)
2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
another splash or two of good olive oil or citrus dressing
Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil and a couple of squeezes of lemon Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4 - 6.
I've used this recipe many times. Always do check the box to see if the quinoa is or is not pre-rinsed. I also advise using the finest mesh strainer you can find, Sometimes I use two. The quinoa otherwise goes into the sink and it's too pricey to waste. Or put a bowl underneath, but we sure to rinse the quinoa that falls into the bowl.
NOTE: I haven't made this yet, but this recipe showed up in my email in-box courtesy of Vegetarian Times, from whom I receive frequent emails. I think I might make it for shabbos or the end days of yom tov.
Quinoa with Pistachios, Parsley, and Mint
Vegetarian Times Issue: May 1, 2006
This fluffy grain salad is so delicious it can stand on its own, but it's especially good for soaking up the juices of grilled vegetables and tofu.
• 1/2 cup shelled pistachios
• 1 cup quinoa
• 1/2 tsp. salt, plus more to taste
• 1/4 cup finely chopped parsley
• 1/4 cup olive oil
• 3 Tbs. fresh lemon juice
• 2 Tbs. finely chopped mint
1. Toast pistachios in small skillet over medium heat 3 to 4 minutes, or until fragrant and golden brown. Transfer to cutting board, cool slightly, then chop and set aside.
2. Toast quinoa in heavy saucepan over medium heat 3 minutes, or until light brown and beginning to pop. Stir in salt and 2 cups water. Cover, and bring mixture to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed. Transfer to serving bowl, and let cool.
3. Add parsley, oil, lemon juice, mint and toasted pistachios to cooled quinoa. Season to taste with salt and pepper. Let stand 20 minutes for flavors to develop. Adjust seasonings, adding a little more lemon juice, if necessary. Serve on bed of leaf lettuce, if desired.
Total Fat 17g
Saturated Fat 3g
Sodium 304 mg
re: SoCal Mother
re: SoCal Mother
Trader Joe's Quinoa is made by Ancient Harvest so it always bothered me that the TJs box said you had to rinse the quinoa, while the AH box said it was pre-rinsed.
If you follow the link to DaphnaR's recipe above, it says that you don't have to rinse either brand. Anyone want to weigh in?
I always make the following recipe with some changes - I triple the recipe but only use a total of 6 cloves of garlic, 1 cup of quinoa, dice the carrot and saute until soft, 3 stalks of celery minced (instead of 1 cup). This makes enough to serve 12+. A huge hit with company.