Moroccan Quinoa with Preserved Lemon

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!

A couple notes about the recipe:

-Preserved lemon can be purchased at Whole Foods or specialty markets. It might even be at your local supermarket. You can also make your own, though this takes at least a month so you won’t be able to use them this Passover. (If you do want to make your own, I recommend recipe shopping a bit. I haven’t tried making them so I can’t link you to any particular method/recipe.)

-This recipe yields about 4 1/2 cups of quinoa. Low FODMAP people: A normal-sized (about 1.5 cups) serving is safe.

Moroccan Quinoa with Preserved Lemon

• 1 cup quinoa, uncooked
• 1 tablespoon olive oil
• 1 ¾ cup boiling water
• 2 tablespoons chopped preserved lemon, seeds removed
• 1 teaspoon celtic sea salt
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon ground ginger
• ¼ teaspoon ground paprika
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• ⅓ cup chopped walnuts
• 1 tablespoon minced cilantro
• ½ cup finely diced red bell pepper
• 2 tablespoons chopped raisins

Directions:

Place the quinoa in a fine mesh strainer and rinse very well, until there are no longer soapy bubbles. (If quinoa is not rinsed well, it can taste bitter.) Next, place the quinoa in a saucepan and toast over medium heat, stirring with a wooden spoon, until all the excess water from rinsing has evaporated and you start to detect a pleasant, nutty aroma. Add the oil and stir to combine. Then add the water, spices, salt, and preserved lemon. As soon as the mixture starts to boil (this should happen pretty immediately) cover the pot and reduce the heat to low. Set your timer for 18 minutes and walk away – don’t stir or check the quinoa during the cooking time. After 18 minutes, the quinoa normally needs another 2-3 minutes covered on low before it is perfectly cooked and all the liquid has evaporated, but check it at 18 – just don’t stir it around too much or it will become mushy.

Spread the quinoa on a sheet tray and let it cool until it is no longer steaming. Toss with the cilantro, bell pepper, and walnuts. Let cool completely, then store in an airtight container in the fridge. Serve cold.

 

Looking for more seder additions? Check out my parsnip mash and grain-free lokshen kugel. And if you’re wondering what to eat for the whole eight days, be sure to check out my compilation of 16 Passover recipes.