The festival of plagues continues! JK, but honestly we don’t know how much longer we can go without carbs. Luckily, we found hope in our good friend quinoa. And before you ask—yes, you can eat it for Passover, if you buy the specific kind that’s certified kosher for Passover. This little grain has helped us make a lunch salad so flavorful and delicious, you definitely won’t miss the warm, soft, allure of bread.
What’s even better? You can eat this shit hot or cold, so no need to leave the safety of your office and interact with people! God, quinoa is just the BEST. We adapted this recipe from Food & Wine magazine, but, obviously, made it even betchier.
- 1 cup quinoa—preferably the kosher for Passover kind, but we won’t tell
- ¼ cup pine nuts (again, the Passover kind if you’re taking this holiday super seriously)
- 3 tbsps extra virgin olive oil, plus more for drizzling
- 4 garlic cloves, minced
- ½ medium red onion, finely chopped
- 2 medium carrots, halved lengthwise and sliced into half-moons
- 3 tsps cumin
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tbsp plus 1 tsp sherry vinegar
- 2 cooked skinless, boneless chicken breast halves from a rotisserie chicken
- 2 tbsps cilantro leaves
- 2 tbsps mint leaves
- Salt and pepper
Got all that shit? Good. Put the quinoa in a small saucepan and cover with about two cups of water. Add a big pinch of salt and a few rounds of fresh cracked black pepper and bring all that shit to a boil. Reduce heat and simmer. Cover and cook over low heat until the water has been absorbed and the quinoa is soft—like 15 mins later.
While that shit cooks, toast the pine nuts over medium heat in a big skillet for about 2 mins or until fragrant. Try your best not to burn them. Transfer them to a plate, then heat the 3 tbsps of olive oil in the same skillet. Throw in the garlic and onion and cook till soft—like 4-5 mins. Add in the carrots, cumin, ginger, and cinnamon and cook until the carrots are kiiiiiiinda tender. (Alternatively, you could just use your mom’s leftover tzimmes from the seder instead of doing all the shit with the carrots.) Stir in the now totally cooked quinoa and the sherry vinegar and season with salt and pepper.
Chop up the rotisserie chicken breasts, season with a bit of salt and pepper, then throw that into your quinoa mixture. Stir around till warmed through. Mound the quinoa salad on plates and garnish with the pine nuts, mint, and cilantro. Bam, Passover lunch has been served.