Quinoa, which is botanically a seed and not a grain, is widely accepted as a Passover-friendly starch. In this recipe from cookbook author Leah Koenig, it gets dressed up for the seder table with a mix of sweet sautéed shallots, lemon, and parsley.
- 1 1⁄2 cups quinoa, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup olive oil
- 4 medium shallots, finely chopped
- Zest and juice of 1 lemon
- 1 tbsp. chopped fresh thyme
- 1⁄2 cup finely chopped fresh parsley