I designed this quinoa with Passover in mind, but it may very well become a staple in our household. Here are three reasons why:
1. It’s incredibly flavorful
Simmered with Moroccan spices like cumin, turmeric, allspice, and cinnamon, a drop of olive oil, and a hefty dose of preserved lemon (if you haven’t tried this, you are in for a treat!) this quinoa tastes even better than it smells.
2. It’s pleasing on the eyes
Forget your mountain vistas and city skylines…instead, feast your eyes on lovely mounds of beautiful golden pearls, flecked with bits of bright red pepper, dark succulent raisins, vibrant green cilantro, and whimsically geometric walnuts. (Too much? Just practicing my storytelling for the seder…but seriously, my photos really don’t do this dish justice. One of these days, I’ll get an actual camera and stop taking photos on my phone!)
3. It’s easy to make and can be served hot or cold
Aside from measuring the spices, there’s not much you have to do here. Put the quinoa in a pot with the spices and lemon, set your timer, and walk away. In 18 minutes or so, you’ll have the most luscious, flavorful side dish all ready to go. You can eat it steaming hot right from the pot (even without any of the mix-ins) or, as in this recipe, spread it out to cool slightly before tossing it with the red pepper, walnuts, raisins, and cilantro. Once it’s cooled completely, store it in an airtight container in the fridge and serve cold.
So…ready, set, QUINOA!
