This colorful quinoa pilaf is a great addition to the Passover holiday’s festive Seder meal. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Photos by Hannah Kaminsky.
Passover Quinoa Pilaf
- 1 1/2 cups quinoa rinsed
- 3 cups prepared vegetable broth
- 3 tablespoons olive oil
- 2 medium yellow or red onions or 1 of each, quartered and thinly sliced
- 4 to 6 cloves garlic minced
- One 16-ounce bag shredded coleslaw cabbage
- 2 medium carrots sliced
- 2 cups finely chopped broccoli florets
- 1 cup sliced cremini or baby bella mushrooms
- 2 teaspoons minced fresh or jarred ginger or to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice or to taste
- Salt and freshly ground pepper to taste
- 1/2 cup minced fresh parsley
- 1/4 cup minced fresh dill more or less to taste
- Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme, and lemon juice. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
- Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.
- Here are more vegan Passover recipes and menus.