Passover Quinoa Salad

Quinoa is a “new world grain” that is grown at high-altitudes in the Andean mountain regions in South America.

It is not one of the species of grain identified by the Torah and Sages of the Talmud that could be turned into “chametz“- leavened bread products (wheat, barley, spelt, rye and oats). It was also not included in the category of kitniyot (legumes) that were forbidden in the Ashkenazy communities. Therefore, many people use this salad during Passover.

Today, due to its popularity quinoa may be grown at lower altitudes where it might intermingle with other grains. (At the high altitudes of the Andes, regular grains cannot grow). Therefore many authorities allow the use of quinoa on Pesach as long as it has a trusted kashrut symbol such as OU – see this article.

Here’s a delicious quinoa salad that can be served on Seder night, during the week of Passover or anytime during the year! It’s light, refreshing and healthy for you and your family!

Ingredients:

• 250 ml quinoa rinsed
• 500 ml of water
• 1 carrot chopped
• 1 celery stalk chopped
• ½ red pepper chopped
• 2 scallions or ½ purple onion finely chopped
• 125 ml of: raisins, chopped apricots, dates, cranberries
• 85 ml of: various nuts – pine, walnut, sunflower or pumpkin seeds
• Dressing: balsamic vinegar, Galilee Green Olive Oil, salt, pepper, garlic to taste

Directions:

1. Cook quinoa – boil it up and then simmer for 15 minutes until water has been used up, like you would cook rice
2. Add the chopped ingredients.
3. Dress the salad and Enjoy!

Salads taste better with
Galilee Green Extra Virgin Olive Oil

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