I love quinoa, on Passover and year-round. A staple in South America, it’s a nutritional powerhouse, and delicious too, and so versatile! Quinoa comes in white, red and black, as I did here, so mix and match and get fun results each time.
Please do not skip the step where you are told to rinse the quinoa in cold water: It rids it of the saponin that has been sprayed on it to keep the insects away away: What do you know, they love quinoa, as do we!
I find that quinoa works best when the cooking water we start with is cold.
- 1/4 cup olive oil
- 2 large onions, quartered
- 2 cup quinoa, white, red or black, or a combination, thoroughly rinse in a large fine mesh strainer until the water runs clear
- 4 cup cold water
- salt and pepper to taste
- 1 teaspoon turmeric
- 2-3 ounce bags vacuum-packed roasted peeled chestnuts, broken into smaller pieces
Heat the oil in a large skillet. In a food processor, coarsely grind the onions, and add to the pot. Cook on a medium flame, stirring occasionally, until dark. Transfer the onions to a bowl. Add the quinoa, water, salt, pepper and turmeric, and bring to a boil. Reduce to medium and cook, covered, about 15 minutes: the grain will start opening and showing tiny white points. Stir in the reserved onions and the chestnuts. Serve hot.