Passover Dishes: Stir-Fried Quinoa with Mushrooms and Swiss Chard Special Diets | 22 April 2016 Share article facebook twitter google pinterest Passover kicks off tonight at sundown and though many will be cooking up some of their favorite family dishes, we thought we would include inspiration for some new future favorites. This recipe from Modern Kosher Cooking is light, easy to make, and absolutely delicious. There are so many reasons to love quinoa! For one thing, it’s nutritious—a complete protein. Second, it’s widely available, relatively cheap, and easy to cook. It’s also versatile. You can make it into salad, casseroles, stuffings, and so on. It tastes good! What more can you ask? This: It’s okay during Passover! 1 cup (173 g) quinoa 11/2 cups (355 ml) water 5 tablespoons (75 ml) olive oil, divided 1 large onion, chopped 1 stalk celery, sliced into 1/2-inch (1.3-cm) pieces 2 cloves garlic, chopped 1 serrano (or other chile) pepper, deseeded and chopped 1 cup (70 g) chopped mushrooms 3 cups (about 4 ounces, or 115 g) chopped Swiss chard (or kale) 1/2 cup (120 ml) vegetable stock 3 tablespoons (45 ml) lemon juice 1 teaspoon grated lemon peel Salt and freshly ground black pepper, to taste Chopped cashews, optional Place the quinoa in a strainer, rinse thoroughly with cold water, and drain. Bring the water to a boil, add the quinoa, and bring to a boil again. Stir and lower the heat; simmer, covered, for about 15 minutes, or until all the liquid has been absorbed and the grains are tender. Remove the pan from the heat and spoon the quinoa into a bowl to cool. Heat 3 tablespoons (45 ml) of the olive oil in a sauté pan over medium heat. Add the onion and celery and cook for 4 to 5 minutes or until lightly browned. Add the garlic and serrano pepper and cook for another 1 to 2 minutes. Add the mushrooms and chard, and cook, tossing the ingredients, for another minute. Add the stock and raise the heat to a simmer. Cook, stirring frequently, for 2 to 3 minutes or until the pan juices have evaporated. Add the quinoa, remaining olive oil, lemon juice, and lemon peel. Stir to distribute the ingredients evenly. Season with salt and pepper. Serve garnished with chopped cashews, if desired. Serve hot or at room temperature. Yield: Makes 4 servings DID YOU KNOW? Not everyone agrees that quinoa is permissible during Passover (please check with your rabbi). It is actually not a grain. It doesn’t rise. But some quinoa may be grown near other prohibited grains, so it is among those products that must be labeled “kosher for Passover.” Buy from an Online Retailer US: UK: This isn’t your traditional kosher cookbook. Whether you’re new to the kitchen, or new to keeping kosher, you’ll love the array of creative and interesting recipes found in The Modern Kosher Kitchen. This modern cookbook includes recipes for preparing a family meal, hors d’oeuvres, vegetarian entrees, budget-friendly dishes, and new takes on holiday favorites for Passover and Hannukah. Don’t worry about needing the talent or equipment of a professional chef. Ronnie Fein’s recipes are creative and interesting, but never intimidating for home chefs. Throughout the pages of this cookbook, Ronnie also provides suggestions on what to serve with her dishes; how to change the dish from dairy to parve to meat (and vice versa); or how to change the recipe to suit a different need. You’ll learn valuable tips on recipe shortcuts, information on unusual or new ingredients, and receive advice on product usage. Recreate your favorite family dishes and learn some new tricks with the help of The Modern Kosher Kitchen. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.