Last year the internet seemed to explode with questions as to whether or not quinoa (pronounced keen-wah) was kosher for Passover. Well, though it seems like a grain it is, in fact, a seed from South America, and is therefore acceptable on this holiday.
Quinoa can be used in many ways. It has a slightly starchy texture, a nutty flavor, and is a complete protein with all nine amino acids - a real super food! I decided to create a new recipe and test it on my dinner guests last night, none of whom were vegan, before setting it out on my holiday table. The reviews were great so I will be making it again! Maybe you will too,
be it for Passover...or any other night. You will need: 1 box Quinoa 4 cups mushroom broth 2 TBSP extra virgin olive oil 1 large yellow onion, finely chopped 1 leek, stemmed removed, rinsed and finely chopped 1 package (quart) mini portobellos, cleaned, destemmed and chopped Salt and pepper to taste 1 TBSP chopped flat leaf parsley
Mushroom, leek & onion quinoa ready to be served!
Place the quinoa and 3 cups of broth in a large stock pot and bring to a boil. Then lower the heat to just above a simmer and let sit, covered, for 10-15 minutes, stirring occasionally. When the liquid has mostly evaporated, add the fourth cup of stock and slightly raise the heat, covering again until the liquid has been absorbed. In the meantime, heat the olive oil and sautee the onions and leeks until wilted and starting to brown. Next add the mushrooms, adding a bit more oil if necessary, and sautee until the mushrooms soften. Add salt and pepper to taste. Mix the sauteed vegetables into the quinoa on a low heat until well combined, garnish with parsley, serve and enjoy!
