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Quinoa recipes (Pesach)

Mark Bittman must be getting ready for passover, because he has an article on quinoa patties and risotto that are pesachdik ( some milching, some parve, even vegan.

http://www.nytimes.com/2014/02/02/mag...

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  1. Pesach already? Can't face it. The recipes look nice though.

    1. There was a recent Cook's Illustrated article on how to make quinoa edible. I'll have to dig it up.

      1. There's an ad for the KP Natural Earth Organic Quinoa that includes a recipe for "Vegetable Fried Quinoa." It's essentially a fried rice recipe that uses quinoa and I thought it was really interesting until I got to the ingredient, "3 tablespoons kosher for passover soy sauce."

        I'm unfamiliar with KP soy sauce and am really scared to even ask what's in it. Any ideas what I could substitute for {shudder} KP soy sauce?

        6 Replies
        1. re: rockycat

          In a few moments of weakness I bought the "soy" sauce. Not a good idea. It was pretty much what I should have expected, salty and icky. I didn't look at his recipe but I'd imagine anything salty would do, maybe soup powder?

          1. re: SoCal Mother

            SoCal, I've done that, i.e., bought a Pesach version of, say, mustard, then asked myself why

            1. re: AdinaA

              Embarrassed to admit I've bought the mustard also. Yuk.

          2. re: rockycat

            a sliver of anchovy, and salt to taste.

            1. re: AdinaA

              Or, skip it. I've made fried rice on Passover (using cleaned and checked rice) without the soy sauce. It was my daughter's favorite Passover lunch

            2. re: rockycat

              If you have KP molasses, a bit of it can add umami to the dish along with salt. This is my secret weapon to add umami to seitan and other veggie dishes.

            3. My mother made the quinoa cakes with pine nuts and raisins for the first days, and they were delicious. (She was out of pine nuts right then, and substituted chopped slivered almonds.) She made them several days in advance, reheating in the oven. They almost certainly weren't as crisp as they would have been fresh, but they were devoured, and several people wanted the recipe.

              1 Reply
              1. re: GilaB

                I made oatmeal yesteday with quinoa and it was great! I cooked it a touch longer than you should, with a bit of whole milk replacing some of the water, then added a tsp of butter, a pinch of sea salt, a sliced banana and a squeeze of honey. It was delish!