And for Some Variety: Quinoa for Pesach
Most authorities agree that quinoa (pronounced keen-wa) is kosher for Passover. * The tiny round quinoa seed is unrelated to the five varieties of grain prohibited during Pesach, and will not ferment or rise. It is recommended to check quinoa carefully (before Pesach) for any extraneous matter and to purchase it from a manufacturer that doesn’t package chametz in the same plant. In Israel, quinoa is very popular throughout the year and is available “Kosher for Pesach” in most grocery stores.
Nutritionally, quinoa is an excellent protein source and is high in iron, potassium, magnesium and lysine. It cooks in only 15 minutes and takes to a wide range of seasonings. It is naturally covered with a bitter substance called saponin. Rinse it in a sieve under cold water to remove this coating.
* It is always best to consult your rabbi regarding matters of kashrut
Try this recipe and then experiment with variations of your own:
FRAGRANT QUINOA WITH VEGETABLES
2 cups water
1 cup quinoa, rinsed well and drained
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium carrot, peeled and cut into small thin strips
1 medium zucchini, cut into small thin strips
1 teaspoon paprika
½ teaspoon cinnamon
Freshly ground pepper
Bring the water to a boil in a saucepan and add the quinoa and salt. Lower the heat, cover the pan and simmer until the water is absorbed, 12-15 minutes. (You will notice a small opaque spiral around each grain. This is normal.)
Meanwhile, heat the olive oil in a skillet and sauté the carrots for 3-5 minutes. Add the zucchini and sauté for another few minutes, until both vegetables are tender but still crisp. Add the paprika and cinnamon and cook for another minute.
Mix the vegetables with the quinoa and serve.
Serves 4 – 6
Most authorities agree that quinoa (pronounced keen-wa) is kosher for Passover. * The tiny round quinoa seed is unrelated to the five varieties of grain prohibited during Pesach, and will not ferment or rise. It is recommended to check quinoa carefully (before Pesach) for any extraneous matter and to purchase it from a manufacturer that doesn’t package chametz in the same plant. In Israel, quinoa is very popular throughout the year and is available “Kosher for Pesach” in most grocery stores.
Nutritionally, quinoa is an excellent protein source and is high in iron, potassium, magnesium and lysine. It cooks in only 15 minutes and takes to a wide range of seasonings. It is naturally covered with a bitter substance called saponin. Rinse it in a sieve under cold water to remove this coating.
* It is always best to consult your rabbi regarding matters of kashrut
Try this recipe and then experiment with variations of your own:
FRAGRANT QUINOA WITH VEGETABLES
2 cups water
1 cup quinoa, rinsed well and drained
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium carrot, peeled and cut into small thin strips
1 medium zucchini, cut into small thin strips
1 teaspoon paprika
½ teaspoon cinnamon
Freshly ground pepper
Bring the water to a boil in a saucepan and add the quinoa and salt. Lower the heat, cover the pan and simmer until the water is absorbed, 12-15 minutes. (You will notice a small opaque spiral around each grain. This is normal.)
Meanwhile, heat the olive oil in a skillet and sauté the carrots for 3-5 minutes. Add the zucchini and sauté for another few minutes, until both vegetables are tender but still crisp. Add the paprika and cinnamon and cook for another minute.
Mix the vegetables with the quinoa and serve.
Serves 4 – 6
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