by Marisa Fox-Bevilacqua

My friend Diane prepared this dish one Shabat and blew us all away. Not only did her quinoa have a lovely crunch, it had an intense flavor, too. I begged her for the recipe and have been preparing these pearly nuggets to the delight of my guests ever since. Perfect for Passover–quinoa isn’t a grain–and year-round, this delicately spiced casserole is a perfect complement to grilled fish or roasted chicken, and makes a delicious hot lunch on its own. Or savor it cold the next day as a hearty salad topper. Though quinoa usually cooks up in no time, it takes a bit longer to bake. But the prep for this is fast and easy. To those who claim quinoa is bland health food, this recipe is for you.

Kosher Consideration: Curry powder is a mixture of spices and does not necessarily contain seeds. If you can’t find a Kosher for Passover version, try this substitution, courtesy of the OU: 2/3 cup curry powder= 2 tablespoons ground coriander, 1 tablespoon black pepper, 2 tablespoons red pepper, 2 tablespoons turmeric, 2 tablespoons ground ginger.

Ingredients:

6 cups water

3 cups of quinoa

2 onions, chopped

4 sticks celery, cubed

1 red pepper, cubed

1 tablespoon of olive oil

2 chicken or vegetable bouillon cubes, crushed

1 tablespoon curry powder

Black pepper to taste
Directions:

1. Bring water to boil and add bouillon cubes, curry powder, and black pepper and stir for about 15 minutes, until it’s all dissolved.

2. Put quinoa, onions, celery, pepper and olive oil in a baking pan. Pour the seasoned water over it. Cover it with a lid.

3. Bake covered for about 45 minutes or until all the water is evaporated.