I make this recipe all year around, not just at Passover. I came up with it one day while cleaning out the refrigerator. In fact, it was the first time I tried quinoa and was just trying to find some way to use it. It was such a hit, we make it regularly -- it's super easy and super healthy.
Quinoa and Veggies
1 c quinoa (rinsed thoroughly in a mesh strainer)
2 c “chicken” broth
Bring quinoa and chicken broth to a boil in a pot on the stove, cover and simmer 15 minutes. While quinoa is cooking, saute in an oiled pan:
1 red pepper, cubed
1 cup snap peas
1 cup button mushrooms
1 cup tomatoes, cubed
When veggies are tender, add to cooked quinoa with salt, pepper, onion powder and garlic powder, all to taste.
During Passover, I also am fond of Eggplant Parmesean. We use our own meatless spaghetti sauce and don't bother breading the eggplant because it just adds useless calories. Of course, you can bread it with matzo bread crumbs:
Peel and slice into rounds 2-3 small eggplants into an oiled baking dish. Salt and pepper to taste. Top with marinara or meatless spaghetti sauce and vegan cheese (we like Follow Your Heart Monterrey Jack and soy parmesean.) Cover with foil (cut slits into foil to vent steam) and bake at 350 degrees for approximately 35 minutes or until the eggplant is soft.
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