There’s something about any and all grain products being off the menu that makes us go a little crazy. Truth is, many of us regularly consume meals that don’t include any wheat, barley, rye, oats or spelt (the five grains forbidden on Passover) — especially considering the recent popularity of carbohydrate and gluten free diets. But tell us we’re not allowed to eat something, and it’s all we can think about. Poof! All other ingredients disappear and panic sets in: What to cook?
Which is why quinoa has become such a buzzword in Passover cooking. The Peruvian grain-like seed perfectly substitutes for pasta, couscous and rice, making a refreshing change to potato heavy side dishes. The only problem was that because quinoa was until recently relatively unknown, rabbinical authorities were uncertain whether to certify it as kosher for Passover. We won’t go into the whys and wherefores here, (you can read last year’s “Expanding kitniyot” posting for the run down) because the good news is that this year, the OU joins other reputable kashrut organizations such as the Star K, in adding quinoa to it’s kosher for Passover list.
This week’s IJN Passover Foods includes three quinoa recipes, all from vegetarian cooking guru Mollie Katzen. We’re testing a couple out, so make sure to check back early next week for more quinoa goodness.
Quinoa Pilaf with Asparagus and Leeks
Ingredients
- 1 cup uncooked quinoa
- 1½ cups water
- 1 tbsp. olive oil, plus extra to taste
- 1 heaping cup very thin leek rings
- 1 tsp. minced or crushed garlic
- ½ pound asparagus, trimmed and cut into 1-inch pieces
- ½ tsp. salt
- black pepper
- 4 oz. feta cheese, diced
- ¼ cup toasted sliced almonds
Instructions
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Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook until the grains are tender — 20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape. Set aside.
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Place a large, deep skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan. Toss in the leek rings, and sauté for about 5 minutes. When the leek is very soft, add the garlic, asparagus, and ¼ tsp. of the salt, and cook, stirring often, until the asparagus is just tender.
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Fork in the cooked, fluffed quinoa, and stir to combine, adding the remaining ¼ tsp. salt and a generous amount of black pepper as you go. Stir in the feta. If the mixture seems dry, you can drizzle in a little extra olive oil. Serve hot or warm, plain or stuffed into mushrooms.
Recipe Notes
The toasted sliced almonds are an RMJ addition — get creative with whatever add-ins you enjoy.
Tried this with couscous – now that Pesach is over 🙂