This dish is featured as part of my Passover Prep Series – a collection of recipes to enjoy whether you celebrate Passover or not! If this is your first time visiting Cara’s Cravings during the PPS, click here to read more about it.
Wheat, barley, oats, spelt, and rye. And if you’re Ashkenazic, add to that list: legumes, corn, rice… and that list can go on and on depending on how strict you are! These are the things we can’t eat during Passover. But I try to be optimistic and think about what I can eat.
A few years ago, I discovered a new-to-me food that Jews can eat during Passover: quinoa. Quinoa is actually considered a grass, not a grain, which is why it is kosher for Passover. But since it resembles a grain and cooks like a grain, it can be used like rice, couscous, bulgur, etc. That is, you can simply cook it and add whatever vegetables, cheese, spices, and herbs your heart (or tummy) desires. And you know what else? It’s really darn good for you. Quinoa is packed with more fiber and protein than most grains, and it’s gluten-free so you can share it with all your gluten-free-eatin’ friends.
I started eating quinoa one Passover a few years back, and since it’s so healthy and tasty, I haven’t stopped. But only recently I discovered another delicious way to enjoy quinoa: as a hot breakfast cereal. A warm bowl of quinoa can be spiffed up any which way, just like oatmeal. And, it will keep you full for a long time, I promise. So if you always find yourself mourning your beloved bowl of warm oats during Passover, why not try quinoa instead?
I’ve made my breakfast quinoa two ways. The first is very simple (actually, so is the second.) Simply cook your quinoa in the normal 2:1 liquid:dry quinoa ratio using your favorite milk as the liquid, and add whatever you like in terms of sweetener, fruit, nuts, etc (and you oat lovers know that’s a big “etc.”) Now, remember the other day when I told you something new I learned
. That was from this bowl of quinoa you see here. I learned that cooking quinoa in almond milk (my new love!) makes this awesome maple-like flavor. And I didn’t even sweeten it, unless you count the chopped dates and walnuts I added to the mix. Seriously, delish.
But this is not my favorite method for making breakfast quinoa, and that’s a good thing, because I think the second is even simpler on a busy morning. It just requires a little planning ahead. The night before, throw a serving of quinoa on the stove to cook in water while you go about your other business. When it’s done, let it cool and stick it in a bowl in the fridge. In the morning, put it back in the pot along with a 1/2 cup of your favorite milk (again, almond milk is so delicious here!), bring to a boil and cook for a few minutes until it’s thick and most of the milk as been absorbed. Then go ahead and add whatever you like – sliced strawberries are another favorite of mine. If you think the bowl of quinoa pictured looks a little measly, don’t worry. So do I. I like my food to be of low density: high volume, low calories. And I find that this cooking and re-cooking method produces a bulkier bowl. So not only is it easier, but I get to feel like I’m eating more. That gets two points in my book!
Do you eat quinoa for breakfast? If so, share your favorite way to make it! I will love you for it, and I’m sure someone else will too!