So here we are, it’s finally Passover. Last week I shared with you a bunch of recipes that are suitable for the holiday, or any time of year because they don’t involve forcing yourself to substitute matzoh in everything you make. In preparation for Passover, I finally convinced my mother to try quinoa. I had mentioned quinoa for the past three years or so as something kosher for Passover, but Ma can be a little weary of breaking tradition. (There’s nothing wrong with that – if I’m going to venture out and serve Sephardic charoset balls
on Passover, someone needs to make the Ashkenazic chopped apple version we know and love!)
So as I was saying, a few weeks before Passover I was talking about quinoa yet again, and Mom said, “Oh! I meant to tell you, I finally bought some!” And she even went on to admit: She thinks she likes it better than couscous.
And it doesn’t hurt that Dad liked it too. Since quinoa is a much healthier grain, that cooks in just about the same time as couscous, and can be doctored up with any of the same ingredients you might put in couscous, why not make it part of your diet year round?
This version is sweet and nutty with caramelized onions and pine nuts, and brightened up with some citrus zest.
Caramelized Onion & Pine Nut QuinoaPrintable Recipe
1 tablespoon pine nuts
1 teaspoon olive oil
1 cup (100gm) thinly sliced sweet yellow onion
1/2 cup (90gm) quinoa
1 cup water
1-2 tablespoons chopped fresh parsley
1 teaspoon orange zest
In a small saucepan over low heat, toast the pine nuts. Stir occasionaly until lightly browned and fragrant. Remove from the pan and set aside.
Add the olive oil the pan and increase heat to medium. When the oil is hot, add the sliced onion. Cook for about 30 minutes, stirring occasionally and reducing heat if necessary to prevent sticking. Hint: adding some water to the pan also helps the onions caramelize without additional fat. When the onions are a golden brown color and softened, remove from pan and set aside with the pine nuts.
Combine the quinoa and water in the saucepan, bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes. When water is fully absorbed, turn off heat and stir in reserved pine nuts and caramelized onions, parsely, and orange zest. Season to taste with salt.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 11.0 g
Cholesterol: 0.0 mg
Sodium: 4.8 mg
Total Carbs: 36.7 g
Dietary Fiber: 4.3 g
Protein: 7.9 g