Saturday, March 28, 2009
Quinoa kosher for passover
I learned this nice fact yesterday. Evidently since the grain was not known in the olden times, it is not prohibited. This might make things a little easier this year. Last year I used my passover crockpot for chicken soup for 6 days straight. This year, probably the same, but maybe I'll add some quinoa to make things a little more healthy. I've actually never cooked with the grain before, so it will be a nice learning experience.
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As promised: 40 "Carat" Qinua
2 TB butter/olive oil
2-3 shallots/small onions
2 medium carrots
2 cups stock
1 cup qinua
1/2 ts cumin
salt/pepper
Cook onions and carrots in oil for 2 minutes. Add one cup stock and simmer for 15 minutes.
Transfer to food prcessor and blend.
Return to pot and add remaining stock and quinua.
Simmer for another 12-15 minutes.
Add cumin and salt/pepper to taste.
Eat.
It tatsed really good but double up the recipe if its being made as a main dish.
I threw in 4 leftover scallions which seemed to have a negligible effect on the taste.
Happy Passover!
PS - My runners magazine tells me that qinua is the healthiest grain to eat.
And soba noodles are the healthiest pasta just in case you wanted to know.
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