You might have heard rumors that there's a grain-like food that's kosher for Passover. Better than a new flavor of matzah, quinoa (pronounced keen-wha) is a seed that resembles and tastes like a grain, and can be found at your local grocery store.
While it's a relative newcomer to the American kitchen, having only been introduced to the States in the past 20 years, this ancient Andean seed has been an important food in South America for over 6000 years. A member of the goosefoot family, which is also the family of beets, swiss chard, lamb's quarters, spinach, and amaranth, quinoa is not technically a grain, but can be used as one in cooking.Year-round, quinoa is perfect for vegans, those with celiac, and anyone looking for a change from rice. It's gluten-free and contains all of the essential amino acids, making it a complete protein.
Furthermore, because quinoa grows in the high altitude of the Andes, where hametz does not grow, there is no chance of cross-contamination with the grains on the do-not-eat list. As long as quinoa is processed in a factory that does not also process grains, it's kosher for Passover and ready for your holiday table. Some approved certifications include the Half-Moon K (KOAOA), found on the Trader Joe's and Ancient Harvest brands of quinoa.
While there is no religious precedent against eating quinoa, there are still those that forbid it. For example, the Vaad Hakashrus of the Eida HaCharedis, a Jerusalem-based ultra-Orthodox organization opposes quinoa on Passover because they believe it is included in the kitniyot prohibition. They also express concern over the potential for cross contamination with any prohibited grains. But the companies mentioned above assure that this is not a problem, and the majority of the kosher-keeping community seems to be embracing this wholesome and satisfying Andean treat for their week without wheat.
- 1/2 cup dried cranberries
- 1 small red oninon, diced
- 1/2 teaspoon salt
- 2 cups water or stock
- 1 cup quinoa, rinsed
- 1 teaspoon fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 cup walnuts
- 1 clove garlic
- 2 cups parsley, washed, with large stems removed
- 1/2 cup parsley leaves, chopped
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
Start by making the pesto (this can be made up to a week ahead of time). Place the parsley, garlic, walnuts, and salt in a food processor and process until smooth. Scrape down sides and turn the motor back on, drizzling in the olive oil. Add lemon juice and adjust seasoning. Set aside. If you don't have a food processor for Passover use, you can chop everything super-fine. The salad will have a much rougher texture, but will be just as delicious.
Combine the rinsed quinoa and the water in a medium saucepan. Bring the water to a boil, reduce to low heat, cover, and cook for 12 minutes, or until the grain is translucent and the germ is opaque. If there is any extra water, drain. Set aside to cool.
In a large bowl, combine the cooked quinoa, 1/2 cup of the pesto, onions, cranberries, additional chopped parsley, olive oil, and lemon juice. Add more pesto if desired, and salt and pepper to taste. Serve at room temperature.
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