Anyone who knows me, knows that one of my kitchen staples is Quinoa. I eat this “miracle food” about three times a week- at all times of the day! What you may not know is that Quinoa is it’s kosher for Passover.
This is HUGE news, as you can prepare this grain as a cold salad, a hot side dish or as a stuffing. It is also gluten free, low in calories, high in fiber and constitutes as a full protein.
Below is my favorite quinoa recipe. But check out the link to my Learn Vest post on the topic for more recipe ideas.
1 c. quinoa
2 cups cucumber- about 2/3 conventional or 2 small Kirby cucumbers, seeded and cubed
1 tsp kosher salt, divided
1 Tbsp white wine or tarragon vinegar
lemon juice, from 1 lemon
1 small clove garlic, peeled and chopped
1 cup loosely packed dill, chopped
2 Tbsp roasted peppers, chopped
12 pitted black olives, halved
1 Tbsp capers, rinsed
lemon zest, from 1 lemon
4 oz feta cheese, crumbled
pepper to taste
1 -2 Tbsp olive oil
Add 1 cup quinoa to 2 cups boiling water. Cover and simmer for about 20 minutes. Let sit five minutes. Fluff with fork and let cool.
Combine cucumbers with ½ tsp salt. Let stand for 5 minutes. Add vinegar, lemon juice, and dill. Add peppers, olives, lemon zest, capers, 1 Tbsp olive oil, pepper and ½ tsp salt. Add quinoa, stir well. Right before serving, stir in olive oil to taste.