A Big Batch Side-Dish That Pairs Well With All Your Passover Main Courses.
Fluffy Quinoa with Onions, Leeks and Spring Veggies, adorned with Fresh Mint – all will love!
Add lots of mint leaves at the end… not just a garnish but part of the dish.
Quinoa for Passover… Why Not?
I always have had a Matzo-overload at Passover! First the Matzo Ball soup, next the Gefilte Fish, then some broken Matzo (especially at the Seder.) I’ve had enough! Guess that’s why I do not care for Matzo kugels (don’t even get me started on Toffee Matzo for dessert!)
Quinoa, the grain-like seed grown in South America, is Kosher for Passover when processed with special OU Passover supervision and bearing the OU-P symbol.
It’s not a true grain – defined as growing on grasses. Quinoa is Kosher l’Pesach and is not related to the five types of chometz grains, millet or rice.
Today Quinoa that is Kosher for Passover is Pereg Natural foods sells Quinoa that is Kosher for Passover.
Sephardic Jews, whose roots trace back to the Iberian Peninsula, North Africa and the Middle East, have long considered these foods kosher for Passover. (Which makes sense, given that chickpeas and other legumes feature prominently in the Israeli diet.)
Then, add turmeric and Vegetable Broth then the Quinoa. Cook until the broth has absorbed and it is fluffy.
Sauté the veggies, add leeks and garlic until tender-crisp. Fold into the pilaf with fresh mint leaves and serve!
Recipe is adaptable – use other vegetables you love!
Enjoy this wonderful side-dish!
Karen
Passover Quinoa Pilaf with Asparagus, Sugar Snap Peas & Mint
Ingredients
- 2 cups white quinoa, Kosher for Passover if needed
- 1 tablespoons extra virgin olive oil
- 1 whole large onion, 3 cups peeled and thinly sliced
- 1/4 teaspoon ground turmeric
- 3 1/2 cups vegetable broth*
- 1 tablespoon extra virgin olive oil
- 3/4 pound fresh asparagus, trimmed, cleaned and dried
- 1 1/2 cups sugar snap peas, strung, cleaned and dried
- 1 cup leeks, whites & light greens, cleaned well; thinly sliced
- 2 tablespoons fresh garlic, peeled and minced
- 2 pinches sea salt & pepper
- 1/4 cup fresh mint leaves
Instructions
Make the Quinoa with Onions:
- Rinse quinoa in a fine mesh colander, set aside. Add 1 T. evoo to a heavy 3 quart pot. Raise heat to medium low. Add the sliced onion and sauté until softened and just a touch golden; about 10 minutes. Add turmeric, stir in. Add the broth and bring to a boil.
- Add the rinsed quinoa to the pot, give a big stir; cover and lower to a bare simmer. Cook until the broth is absorbed and the quinoa is tender, 12 - 15 minutes.
Cook the Vegetables for the Pilaf:
- As the quinoa cooks - cut each asparagus spear into 3 even pieces - slice on the diagonal. Cut large sugar snap peas in half, leave smaller ones whole.In a 12" skillet (I used ceramic non-stick) add 1 T. evoo and raise heat to medium. Add the asparagus and sugar snaps. Cook, stirring until they start to turn a brighter green, about 3 minutes. Add the leeks, garlic, salt & pepper and stir in and cook 1 minute more. Add 1 tablespoon water and cover the pan. Cover for just 2 minutes until the vegetables are cooked through, yet still bright green and tender-crisp. Uncover immediately.
- Fluff the quinoa and uncover.Add quinoa to a large serving bowl or casserole dish to fit. Add the vegetables and all the mint. Give a stir and serve. Garnish with sprigs of mint if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
