Quinoa with Toasted Coconut is especially important for those who don’t eat kitniyot on Passover. For vegetarian/vegan non kitniyot eaters, it is very hard to add protein to their diet. Tofu and Seitan are not permitted. Quinoa is a whole grain and, as such, provides a good deal of fiber and protein. For those who eat fish, quinoa replaces the rice for sushi on Passover.
Quinoa, itself, is very bland. I try to infuse it with flavor by simmering it with a vegetable juice such as tomato or beet or vegetable broth. All these liquids give it great flavor and color. Toasted coconut adds flavor to both savoury and sweet recipes. I love it. Quinoa can be a healthy alternative to potatoes and noodles all year long.
Try Quinoa with Toasted Coconut with Red Snapper Fillets coated with Plantain Chips.
Note: This recipe can be easily doubled, tripled or quadrupled.
Prep time: 10 minutes
Quinoa with Toasted Coconut
By 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/vegetable juice
- 3/4 cup unsweetened coconut toasted
- 1/4 cup Italian Flat Leaf Parsley minced
Equipment
- 1 medium saucepan with cover
Directions
- Heat olive oil in saucepan over medium flame. Add minced onion and garlic. Sauté until onion is soft. Add water/broth/juice. 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.
