Cooking with love can be a quickly- providing nutrition naturally, without relying on the marketing promises of processed foods. Organization is the key to quick meals.
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.