Don’t miss a single recipe or gorgeous table setting idea!
Click and Subscribe Now for weekly free recipes to your inbox!
Tag archive for "Quinoa"
This recipe was given to me by my nutritionist as a Passover alternative to having my morning bowl of hot oatmeal. Quinoa is a highly nutritious grain; It has a delicious flavor, and a light, fluffy texture. After the seders you will want a light option for breakfast.
1/2 cup dry quinoa, well rinsed
2 tablespoons raisins
1 cup chopped fresh apricots, or dried apricots
1/4 teaspoon vanilla extract
Combine quinoa and rice milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots, and vanilla, and transfer about 1 & 1/2 cups to a blender and puree. Return pureed mixture to the pan and stir to mix. Serve warm or chilled.
Per 1/2 cup serving
This morning I couldn’t wait to start Sari’s Sugar Detox so I cooked up a breakfast recipe that was inspired by the Couldn’t Be Pareve website. I omitted the sugar and replaced it with a little bit of honey. This recipe is gluten free, soy-free, and vegan. I really enjoyed this warm nutty quinoa. It really made me feel like I was finally giving myself a great start to a long day. You may have to play around with the amount of cinnamon or honey that you prefer, but feel free to add a variety of fruits or ground flax seed. This quinoa recipe is large enough for at least 2 people so make sure to share it with a family member or just cut the recipe in half.
I can’t guarantee that your kids will say that it tastes as good as a box of Cinnamon Toast Crunch, but you can give it a try! Enjoy ! Marlene
Warm Breakfast Quinoa With Almond Butter and Cinnamon:
kosher recipe ingredients:
Combine the first five ingredients (apple sauce through cinnamon) in a small saucepan. Cook over medium-high heat, stirring frequently, until the almond butter and honey are melted and the mixture is hot. Add the quinoa and stir until hot. Divide between two bowls and top with dried fruits and nuts. Drizzle with honey if desired.
I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!
2 cups Organic Quinoa uncooked
2 Israeli cucumbers, chopped
1 small bunch fresh mint leaves, cleaned and chopped
2 Tablespoons Safflower Oil
Juice of 2 freshly squeezed lemons
Salt to taste
1/2 tsp cumin
Cook quinoa according to package directions and let cool.
Add chopped cucumbers and chopped mint.
To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.
Pour over quinoa salad and mix
By Nicole Cohen of Sketch42
Quinoa may seem like a grain, but it is really more closely related to vegetables like beets or spinach! It’s delicious and nutritious alternative to a pasta salad, and it’s perfect for passover because its hearty like a grain. It tastes great cold and tossed with tons of veggies!
To make the Quinoa:
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
Soak the quinoa first for 15 min – 1/2 hour in it’s cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
If you don’t have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a seive at the last.
Put the quinoa back in the pot, add more water, and rinse again once or twice, until the rinse water is pretty clear
Drain quinoa well in the seive.
Place quinoa in the pot, add the water & salt.
Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
Cook for 20 minutes.
Remove from heat and allow to sit five minutes with lid on.
Fluff gently with a fork and serve. Quinoa is delicious on it’s own or in the recipe below:
1 can of whole corn kernals
1 can of baby corn, chopped
1 can of black beans (please ask your rabbi as to the kashrut of beans on Passover)
1 cup of grape tomatoes, halved
2 scallions, chopped
1 can black olives, halved
1 red bell pepper, chopped
Toss all of the ingredients with the Quinoa and add the following dressing:
1/4 cup olive oil
Juice of 1 lemon
1 Tbsp cumin
Salt to taste
© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®