A Very Pretty Quinoa

pretty quinoa

Quinoa with Fresh Mango & Pomegranate Arils
Red Onion, Jalapeño, Basil, Cilantro, Lime

We tried a new dish for Passover this year. Quinoa. Anyone who’s cooked Passover dinner knows the challenge of serving the crowd (33 in ours) immediately after the Seder which lasts about 1 1/2 hours. How to get the food to the table, timely and hot? This year we were short one chef (we sure missed you Allison) so we simplified our menu to make prep and service easier.

2012 Passover Menu

Geri’s Gefilte Fish
Kristy’s Haroset & Matzohs
Vicki’s Beet Salad & Fresh Horseradish
Hard Boiled Eggs

Chicken Soup with Herbed Matzoh Balls

Grilled Chicken, Apricot, Orange Ginger Glaze
Slow-Cooked Tomato Onion Beef Brisket
Asparagus over Spinach & Arugula, Sauce Gribiche
A Very Pretty Quinoa

Flourless Chocolate Cake
Almond Cake
Chocolate Covered Matzohs
Vicki’s Homemade Macarons
Fresh Fruit

First, we left out Davida’s Pistachio Crusted Chopped Liver to save on prep time. Boy, did we hear about that. OK folks, it’ll be back next year. Secondly, we changed our main side dishes to ones that could be served at room temperature, so we did not have to worry about heating them along with the chicken and brisket. Now these two room temperature sides were quite pretty, bright and colorful. Both the asparagus dish and quinoa received rave reviews.

A Very Pretty Quinoa Recipe

pretty quinoa recipe, quinoa fruit recipe, thai quinoa recipe

  • 1 c. dry quinoa
  • 1 jalapeño, finely chopped
  • 1/2 c. red onion, small dice
  • 1 firm but ripe mango, diced
  • 5 oz. pomegranate arils
  • 10 basil leaves, shredded
  • big handful of cilantro leaves, de-stemmed, rough chopped
  • juice from 1 lime
  • 3 T. olive oil
  • salt to taste

pretty quinoa recipe, quinoa fruit recipe, thai quinoa recipe

Toast quinoa and cook according to package instructions. Meanwhile combine jalapeño, onion, mango, pomegranate arils, olive oil, lime juice, and salt. Let fruit mixture sit to meld flavors while quinoa comes to room temperature. Combine quinoa with the fruit mixture. Taste and adjust salt, olive oil, or lime juice as needed. Lastly toss in the basil and cilantro. (This dish was inspired by Susie Fishbein’s “Quinoa with Thai Flavors” from Passover By Design).

We hope your Passover was bright with tradition,
full of love, warm hearts, and all the blessings of celebrating together.

My nephews Jett (7) & Stone (9) feeding cousins Preston & Ethan (6 months) at Passover.

25 thoughts on “A Very Pretty Quinoa”

  1. Wow, I thought my quinoa with roasted veggies and feta was pretty–but then I look at yours and am in awe! The pomegranate seeds are a gorgeous touch.

  2. Yeah…next year, I’m kidnapping Davida and making the Chopped Liver at MY house. I’m throwing my apron into the mix!

  3. Very pretty quinoa indeed! The fruit “salsa” could easily stand alone or adorn fish or chicken, too. Beautiful as always, LL. Happy Passover!

  4. Ok Lori Lynne, so I am sitting her trying to figure out how to get an invite to a Sedar at your house next year! Your menu sounds divinely inspired and it goes without saying that your dishes are not only delicious but artful to boot. You are my heroine!!

  5. This is by far the prettiest quinoa salad I’ve seen to date! The tartness of the pomegranate, sweetness of the mango and heat of the cilantro sounds like an astounding combination of flavors. Thank you for sharing! I’ll certainly be making this in the days to come.

  6. The pomegranate seeds make the entire salad sparkle like jewels. You always have the most amazing Passover meal. Love the last photo – how sweet it is!

  7. omg! stone and jett are as adorable as ever!
    the food, the table settings, the flowers, the kids, the hosts – all so beautiful!
    i missed you too!

  8. To be honest I never try to cook quinoa, at all. But to see and hear what other people say about this produces make me want to cook it. Thanks for the recipe. Since I have never cooked quinoa before I would stick on this recipe.
    How to Make Sweet Potato Fries

  9. How far ahead can this be prepared? Do you just refrigerate until you serve? Thanks so much! It looks yummy 🙂

    1. You can make quinoa and prep fruit a day ahead. Refrigerate over night.
      The finished dish tastes better closer to room temp.
      Dress and add herbs at the last minute.

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