Quinoa with Toasted Coconut

Quinoa with Toasted Coconut

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Every year there seems to be a debate over whether Quinoa is kosher for Passover. This recipe can be used all year round-and if you accept it for Passover you can enjoy it then as well.
Prep time: 10 minutes

Quinoa with Toasted Coconut

By Gloria Kobrin Published: March 19, 2014

  • Yield:

  • 2 cups (4 Servings)

Ingredients

  • 1/2 small onion minced
  • 1 clove garlic minced
  • 1 teaspoon Olive Oil
  • 1 cup white quinoa
  • 2 cups water/vegetable broth
  • 3/4 cup unsweetened coconut toasted
  • 1/4 cup Italian Flat Leaf Parsley minced

Equipment

  • 1 medium saucepan with cover

Directions

  1. Heat olive oil in saucepan over medium flame. Add minced onion and garlic. Saute until onion is soft. Add water/broth. Bring to a boil. Add quinoa. Stir well and cover pot. Return to a boil and then reduce to a simmer. Cook for 20-25 minutes or until all liquid has been absorbed. Uncover pot and stir in coconut and parsley. Fluff with fork. Serve hot or at room temperature as an accompaniment to fish, meat or vegetables.

One Comment

  1. Pingback: Red Snapper Fillets Coated in Plantain chips | Kosher By Gloria

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