Quinoa With Mint Pesto and Spring Greens
Although kosher and vegan aren’t always the same thing, Rabbi Frank and his family are happily both. Now is the only time it’s a challenge “because of the vastly limited vegan fare that is kosher for Passover,” he says. Quinoa saves the day in this bright, springy and kosher for Passover main course salad.
Ingredients
- 1-1/2 cups quinoa rinsed*
- 3 cups water or vegetable broth
- 1 cup cilantro leaves
- 1 cup mint leaves
- 1 clove garlic
- 1/4 cup walnuts
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- sea salt and freshly ground pepper to taste
- 4 stalks celery with leaves chopped
- 1 bunch arugula
- 1 bunch spinach
Instructions
- Bring vegetable broth or water to boil in a medium saucepan. Add quinoa. Cover, reduce heat to low and simmer for 20 minutes, or until the quinoa has absorbed all the liquid and has sprung their little endosperm tails. Fluff with a fork and set aside to cool.
- In a food processor, briefly pulse cilantro, mint, garlic and walnuts till they form a great, green paste.
- Drizzle in olive oil in a slow, steady stream. Add lemon juice and sea salt and pepper to taste.
- Toss quinoa with 3 tablespoons of mint pesto. Reserve the remaining pesto (it keeps covered and refrigerated for several days). Quinoa may be made a day ahead at this point and kept covered and refrigerated. Remove from the refrigerator 1 hour before serving, to bring out best flavor.
- Just before serving, toss quinoa with chopped celery, arugula and spinach. Add another dollop or two of pesto, if desired.
Notes
*Rinsing rids the quinoa of saponins, the ancient grain’s natural, protective bitter coating.