Usually, during Passover, your “bread” choices are limited. You have matzoh, matzoh and more matzoh. Leavened bread, rice, couscous, etc are all forbidden. So I was pleasantly surprised to learn that many rabbinical authorities permit Quinoa. Despite the box calling it a grain, Quinoa is actually a seed. It is related to beets and spinach, not wheat or rice. However, when cooked, it can act very much like a grain (specifically rice). It doesn’t rise though so there are no chametz issues.
[thumb id=731/]Anyway, I decided to try some Quinoa this year. For the second sedar, I made Quinoa pilaf. First I sauteed diced scallions, carrots, red pepper, and celery in olive oil for a few minutes. Then I tossed in the rinsed Quinoa. (It needs to be rinsed to wash off a bitter outside shell.) Finally, I poured in some chicken broth and let the whole thing simmer until the liquid was totally gone. This was a hit at the sedar. Nearly everyone took seconds of the Quinoa. The leftovers (which only existed because I made so much to begin with) were tasty too.
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Next, I tried some Breakfast Quinoa. For this one, I simply boiled the Quinoa in water. Once it was cooked, I added raisins, cinnamon, honey, and a little milk. We ate it like oatmeal. Not bad at all.
Below are some more photos of the Breakfast Quinoa:
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I’m not sure if I’ll make any more Quinoa before Passover ends, but I do have 2 more boxes and would like to try this Apple Cinnamon Breakfast Quinoa recipe that I found. Have you ever tried Quinoa? If so, do you have a favorite recipe?