1 ½ cup quinoa
2 cups pareve or regular chicken stock
4 ounces dried apricots, about 12, finely diced
Kosher salt and freshly cracked black pepper
¼ cup pitted Kalamata olives, chopped (or other type)
½ red pepper, chopped
3 scallions, thinly sliced
Wash the quinoa in cold water. Put the stock in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Add the quinoa, cover, reduce heat, and simmer for 12 minutes. About 6 minutes into cooking, add the apricots and return the cover to the pan. Let the quinoa rest for 5 minutes after cooking. Add the olives, pepper, and scallions.
To serve, season the quinoa with salt and pepper and fluff with a fork. Serve warm or at room temperature.
Tags: kosher for passover recipes, Passover Recipes, recipes for passover, Sides
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
