Quinoa, Still Keen

Here are some of my favorite quinoa recipes from Food and Wine mag. Most of these are great for Passover, a holiday in which there are many dietary laws that require creativity in the kitchen. Different sects of Jews have varying customs on what’s permissible to eat during the holiday, and quinoa is allowed despite most grains being off the menu. When used creatively, this protein packed side proves super versatile.

Golden Semolina Quinoa Spinach Cakes

• ½ cup quinoa

• ¼ cup plus 2 tablespoons extra-virgin olive oil

• 1 tablespoon minced shallot

• 10 ounces baby spinach

• Salt

• Freshly ground pepper

• 1 cup low-fat milk

• ¾ cup finely ground semolina

• ¼ cup freshly grated Parmigiano-Reggiano cheese

• 1 large egg (beaten)

• 1 ½ cups panko (Japanese bread crumbs)

• 3 large egg whites

• Step 1

  In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.

• Step 2

  Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 1 minute. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop the spinach.

• Step 3

  In a large saucepan, combine the milk, 1 1/2 cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly with a wooden spoon, until the semolina is thick enough to hold soft peaks when the spoon is lifted, about 7 minutes. Remove the semolina from the heat and stir in the quinoa and Parmigiano. Season with salt and pepper and let cool for 15 minutes.

• Step 4

  Stir the beaten whole egg and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

• Step 5

  Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk the egg whites with 1/2 teaspoon of salt and 1 tablespoon of water. Dip the cakes into the whites and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs. Transfer to a clean baking sheet.

• Step 6

  In a large skillet, heat 2 tablespoons of the olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining 2 tablespoons of olive oil. Serve hot.

Roasted Delicata Squash with Quinoa Salad

• 2 Delicata squash (about 1 pound each), halved lengthwise and seeded

• 2 tablespoons extra-virgin olive oil

• Salt and freshly ground pepper

• 1 cup quinoa

• 2 tablespoons golden raisins

• 1 tablespoon sherry vinegar

• 1 teaspoon honey

• 1 Granny Smith apple, finely diced

• 1 large shallot, minced

• 1 garlic clove, minced

• 2 tablespoons chopped mint

• 2 tablespoons chopped parsley

• 2 ounces arugula (2 cups)

• Step 1

  Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.

• Step 2

  Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.

• Step 3

  In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.

• Step 4

  Set the squash halves on plates. Fill with the salad and serve.