Don’t Pass This One Over

For my non-Jewish readers who may not be familiar with the origins of the holiday of Passover, allow me to give you the very, very abbreviated version of events: After induring generations of slavery, the Israelites made a mass exodus from Egypt. Basically, they got the hell out of dodge.

Today, the holiday is celebrated for seven days in March or April (it varies according to the Hebrew calendar) and the first night kicks off with a Seder, a family ritual that involves drinking wine, eating matza (unleavened bread) and partaking in symbolic foods. It does not, however, involve eating any of the five major grains (wheat, rye, barley, oats and spelt). Abstaining from grains commemorates the fact that the Jews leaving Egypt were in a hurry, and did not have time to let their bread rise (I love how literally this translated into eating matza).

The no-grain mandate seems like it would knock out almost every side dish for the Seder, but there is a loophole of sorts. It turns out that quinoa, our favorite ancient grain, is technically a seed and not a grain! Shocking! Commonly considered a grain because of it’s appearance and texture, quinoa is a relative of leafy green vegetables like spinach and chard, as well as the perfect non-grain grain substitute for Passover.

Rosemary Quinoa Salad
From the menu of R. Thomas' Deluxe Grill, Atlanta, GA
Serves 4, as a side

1 c. quinoa, rinsed
½ red bell pepper, seeded and diced
¼ c. red onion, diced
½ c. fresh corn (about 1 ear)
½ c. frozen peas, thawed
1 tbsp. apple cider vinegar
2 tsp. fresh lemon juice
2 tbsp. water
1 ½ tsp. Dijon mustard
1 tsp. fresh rosemary, chopped
sea salt and black pepper

In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce to a simmer and cook, covered, about 15 minute, or until all water is absorved. Removed from heat. Mix the bell pepper, onion, corn and peas into the quinoa.

In a small bowl, whisk together the vinegar, lemon juice, water, mustard and rosemary. Season to taste with salt and pepper. Pour dressing over the quinoa mixture and toss to combine. Adjust seasonings to taste.