Plan ahead for Passover

[Guest guest]

Thanks for the recipes. I have bought quinoa every year for pesach and have not

had much luck in the way of finding good recipes. I wasn't going to buy it this

year but if I can find some good recipes....Any sites or ideas?

 

Thanks,

Marcia

 

shoshana_mz <shoshana_mz wrote:

Quinoa, (properly pronounced keen-wa)was a staple food of South

America's ancient Incas. It is so nourishing, delicious, and vital

that the Incas called it the " Mother Grain, " even though it is a

vegetable seed and not a grain. That's why its great for Passover.

Quinoa is a broad-leafed, annual herb from the " goose foot " family,

which includes ordinary beets and sugar root. Cultivated for

thousands of years in the Andes, quinoa has been grown commercially

in North America for the last twenty years. In Israel, it is

available in health foods stores and some supermarkets. It is rich in

protein, fiber, calcium, phosphorus and vitamins B and E but contains

no gluten.

 

Rabbi Blau of the Eidah Hachareidit determined that quinoa is kosher

for Passover in 1996, after consulting with professors at the Vulcan

Institute. Rabbi Blau ruled that quinoa is not related either to the

five types of grain (wheat, barley, rye, spelt and buckwheat) that

are forbidden on Passover or rice, millet and legumes. It does not

grow in the vicinity of the five types of grain. However, it is often

packed in factories that handle grains that are forbidden on Passover

and it is best to carefully check the grains before the holiday to

make sure that nothing else has gotten mixed in. This is an easy task

since quinoa seeds are very small and distinctive so any " stowaways "

will be immediately obvious. See

http://www.kashrut.com/Passover/quinoa/

 

Quinoa needs to rinsed thoroughly and drained in a fine mesh strainer

before cooking. You can cook it in any rice recipe using one cup of

quinoa to two cups of water or try these specialties.

 

Quinoa and Pistachio Pilaf (serves 4)

2 3 /4 cups vegetable stock or water

1 3 /4 cups quinoa, rinsed and drained

1 /2 teaspoon salt

250 gr unsalted, white pistachio nuts, shelled (unshelled weight)

2 tablespoons oil

1 medium onion, finely chopped

1 large carrot, diced into small pieces

2 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cinnamon and/or nutmeg pepper

1/4 cup raisins

 

1. Bring the vegetable stock or water to a boil, add the quinoa and

salt. Simmer covered for 20 minutes or until all of the liquid is

absorbed.

2. Put some pistachios aside for garnish and chop the rest.

3. Heat the oil in a skillet and saute the onions and carrots for 3

minutes.

4. Add the spices, raisins and chopped pistachios. Cook over a high

heat for 2 minutes and set aside.

5. When the quinoa is cooked, remove from the heat but leave it

covered and undisturbed for 5 minutes.

6. Gently separate the quinoa grains with a fork, fold in the nuts

and vegetables.

7. Place in a warm serving bowl and garnish with the remaining

pistachios.

 

Hawaiian Quinoa (serves 3-4)

1 cup quinoa, rinsed and drained

1/2 cup canned pineapple pieces, chopped

1 cup pineapple liquid or orange juice

1 cup water

1 medium sweet potato, diced

1 teaspoon cumin

1 teaspoon cinnamon and/or nutmeg

1/4 cup raisins

 

1. Steam or microwave the sweet potato for five minutes.

2. Place everything except the raisins in a pot. Bring to a boil and

then simmer for 15 minutes.

3. Add the raisins and keep simmering until the liquid is absorbed.

5. Remove from the heat but leave it covered and undisturbed for 5

minutes.

6. Gently separate the quinoa grains and serve.

 

(Note: Quinoa sometimes sprouts while cooking so don't be surprised

if you see little curls where there were none before.)

 

 

 

 

 

 

[Guest guest]

Here are some Quinoa sites but I can;t vouch for these recipes because I haven't

tried them:

 

http://www.quinoa.net/Recipes/recipes.html

http://www.wholehealthmd.com/hk/recipes/details/1,1465,502,00.html

http://www.fatfree.com/foodweb/food/quinoa.html

http://vegweb.com/food/rice/index-rice-quinoa.shtml

 

Happy cooking.

Shoshana

 

Marcia & Joe <malasal wrote:

Thanks for the recipes. I have bought quinoa every year for pesach and have not

had much luck in the way of finding good recipes. I wasn't going to buy it this

year but if I can find some good recipes....Any sites or ideas?

 

Thanks,

Marcia

 

shoshana_mz <shoshana_mz wrote:

Quinoa, (properly pronounced keen-wa)was a staple food of South America's

ancient Incas. It is so nourishing, delicious,

 

Mail - More reliable, more storage, less spam

 

 

[Guest guest]

Thanks.

Marcia

 

--- Shoshana Michael-Zucker <shoshana_mz wrote:

> Here are some Quinoa sites but I can;t vouch for these recipes because I

> haven't tried them:

>

> http://www.quinoa.net/Recipes/recipes.html

> http://www.wholehealthmd.com/hk/recipes/details/1,1465,502,00.html

> http://www.fatfree.com/foodweb/food/quinoa.html

> http://vegweb.com/food/rice/index-rice-quinoa.shtml

>

> Happy cooking.

> Shoshana

>

> Marcia & Joe <malasal wrote:

> Thanks for the recipes. I have bought quinoa every year for pesach and

> have not had much luck in the way of finding good recipes. I wasn't

> going to buy it this year but if I can find some good recipes....Any

> sites or ideas?

>

> Thanks,

> Marcia

>

> shoshana_mz <shoshana_mz wrote:

> Quinoa, (properly pronounced keen-wa)was a staple food of South

> America's ancient Incas. It is so nourishing, delicious,

>

> Mail - More reliable, more storage, less spam

>

>