Photo: The No-Potato Passover
Adapted from The No Potato Passover: A Journey of Food, Travel and Color, by Aviva Kanoff
Quinoa is most commonly considered a grain, but is actually is a chenopad, relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of Incas". Combined with almonds, mushrooms, raisins, and onion, this Mixed Berry Quinoa with Roasted Almonds is a delicious side dish.
1 cup red quinoa
1 cup slivered almonds
1 cup white quinoa
5-6 medium mushrooms, chopped
1 cup golden raisins
1 Vidalia onion, diced
1 cup dried cranberries
2 tbsp. oil
salt and pepper to taste
Cook quinoa according to package directions.
In a separate pan, sauté onions in oil until golden brown.
Add chopped mushrooms and sauté for one minute.
Add raisins, cranberries and almonds, and sauté for another minute.
When quinoa is ready, add to pan and mix with other ingredients.
Add salt and pepper to taste.
Serves about 8
Recipes: Side Dishes, Quinoa, Parve, Kosher