I picked this recipe up at Kripalu a few years back and it is simply delicious! My lovely sister Beth and I took a cooking class with Moosewood’s very own, David Hirsch (a gift for my 50th birthday!) for a weekend; definitely a must do if you’ve never been up that way! Did you know that Quinoa is kosher for Passover! Yes it is!
- 1 cup of raw quinoa
- 2 cups of water
- 1/4 tsp salt
- 1 tsp dried mint (1 tbsp chopped fresh)
- 1 red, green or yellow bell pepper
- 4 scallions
- 2 garlic cloves
- 1 1/2 cups fresh parsley
- 2 tbsp lemon juice
- 1 1/2 tbsp olive oil
- salt and black pepper
Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, water, salt, and mint, if using dried, to a boil. Reduce the heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and place in a big shallow serving bowl.
While the quinoa cooks, finely chop the bell pepper, mince the scallions and garlic, and finely chop the parsley and the mint if using fresh. Add them to the serving bowl with the cooked quinoa. Pour on the lemon juice and olive oil and mix well. Add salt and pepper to taste .
Serve warm, at room temperature, or chilled.
Serving and Menu ideas:
Garnish with cherry tomatoes, sliced cucumbers, chopped toasted almonds, grated feta, and/or kalamata olives.
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