Cooking with Shimshonit: Quinoa two ways

Most Orthodox poskim permit quinoa during Pesach, which is an awfully good thing.  Quinoa can be prepared much as one would prepare rice or couscous, and it is remarkably satisfying because it has some of the stick-to-your-ribs quality of a grain without the starch of matzah or potatoes.  For those who have adopted one of the carbs-are-the-enemy diets, this stuff looks like a grain but is really a vegetable low in fat with real nutritional value.

Quinoa can taste bitter, so it is important to soak and rinse it first.  Soak 1 cup of quinoa in a cooking pot, letting it stand 15 minutes to an hour, then drain well.  Rinse again and drain.  Put quinoa back into the pot with 1½ cups of water and ½ teaspoon of salt.  Bring to a boil, then lower the heat to a simmer.  Cook 20 minutes, then turn off the heat.  Let quinoa stand 5 minutes, then fluff it with a fork.  Makes 2 cups.

Here are a couple of recipes which use cooked quinoa.

MINT-ORANGE-QUINOA SALAD
3 large oranges, peeled, segmented and cut into bite-sized pieces
1 cup diced cucumbers
2 cups cooked quinoa
¼ cup honey mustard vinaigrette dressing
3 tablespoons lime juice
¼ cup mint, chopped

Combine all ingredients.  Serve on its own or on a bed of lettuce.  (I make a homemade dressing with oil, wine vinegar, a dash of balsamic vinegar, mayonnaise, honey, salt and pepper.  Kitniyot eaters can add mustard.)

QUINOA WITH CURRIED LENTILS
(This is for kitniyot eaters, too, or for the rest of you year-round.)
2 cups cooked quinoa
Vegetable oil
2 purple onions, chopped
1 T. curry powder (or to taste)
1 or 2 large carrots, diced
½ cup lentils (brown or green variety)
¾ cup water
½ cup chopped cucumber (if serving cold)

If serving cold, prepare 2 cups of cooked quinoa, let cool and refrigerate.  If serving hot, cook quinoa at the same time as lentils.
Heat a few tablespoons of vegetable oil in a medium saucepan.  Add onions and sauté until soft.  Add curry powder and sauté about a minute.  Add carrots and stir to coat with onion-curry mixture.  Add lentils and water, stir, and cover.  Bring to a boil and let boil for 2-3 minutes.  Reduce heat to a simmer and cook for about 45 minutes.  (Start testing for doneness after about 30 minutes.  Lentils should taste tender but not mushy.)
If serving hot, spoon hot curried lentils over a bed of quinoa.  If serving cold or room temperature, combine lentils, quinoa, and cucumber and refrigerate at least 1-2 hours to allow flavors to blend.

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