- 2 bags of quinoa or 4 cups (each bag is about 9 servings)
- 8 cups of stock
- 2 onions sliced
- 8 cloves of garlic sliced
- about a cup of mixed herbs (i used parsley, basil and tarragon)
- salt and pepper to taste
need to feed 20? i do, so this was a perfect side to accompany the noodle kugel and roasted veg. it’s easy to make and to heat up if you are preparing it for tomorrow or tuesday. serve it with chicken, with a roast, or whatever you are making.
want to make less the 20 servings? easy, 2 cups of stock to 1 cup of quinoa, throw in onions and garlic fresh herb and you’re good to go. it’s a great dish for not only passover but for summer bbq’s or lazy days in your kitchen.
basic quinoa this dish serves 20 – see above for more info
- in a large pot, saute your onion and garlic until translucent, about 5-8 minutes.
- to pot add quinoa and toss, let it sit a minute and then add your stock. season with a touch of salt and fresh pepper, and cook for about 15-20 minutes. keep your eye on the pot and mix every so often.
- when quinoa starts to split and become translucent, add your chopped herbs. cook for another couple minutes and taste. season with some more salt and pepper. you want to make sure not to add too much salt or pepper in the beginning because you are adding stock that most likely has salt in it.
- plate and serve.
if you are making this in advance: i invested in some of those throw away tins, are they pretty enough to put on a table? probably not, but i do not have bake ware that’s kosher for passover. i emptied the pot in a tin, let it cool down and then stored in fridge. about an hour before you are ready to serve, bring the tray to room temperature and sprinkle with some water, heat in oven at about 350 for 10-20 minutes.
