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Gluten-Free Thai Quinoa From Susie Fishbein

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Updated April 16, 2008

Gluten-Free Thai Quinoa From Susie Fishbein
Artscroll Press
This recipe is from Susie Fishbein's cookbook Passover by Design: Picture Perfect Kosher by Design® Recipes for the Holiday, published in 2008 by ArtScroll Mesorah Publications.

Source: This recipe appears on p. 210 of Passover by Design: Picture Perfect Kosher by Design® Recipes for the Holiday, by Susie Fishbein. Used by permission of ArtScroll Mesorah Publications, Brooklyn NY.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 1 1/2 cups dry quinoa
  • 3 cups water
  • 1 jalapeno pepper, seeded and minced
  • 6 fresh basil leaves, finely chopped
  • 3 sprigs fresh cilantro, leaves gently torn (discard the stems)
  • 1/3 cup minced red onion (about 1/2 small red onion)
  • 1/2 firm mango, not too ripe, peeled, pitted, and cut into 1/8-inch dice
  • 2 Tbsp extra-virgin olive oil
  • 3/4 tsp fine sea salt
  • 1 Tbsp plus 1 tsp lime juice

Preparation:

Rinse the quinoa thoroughly either in a strainer or in a pot, and drain. (Do not skip this step or a bitter, soap-like natural coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10 to 15 minutes, or until the grains turn translucent and the outer layer pops off. Drain.

Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, salt, and lime juice. Stir to combine.

Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.

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