priligy quanto dura

The Whole Foods Kosher kitchen

Quinoa with Fried Onions and Chestnuts Recipe

Posted on 7th of April, 2011 by Lévana


Quinoa with Fried Onions and Chestnuts Recipe

I love quinoa, on Passover and year-round. A staple in South America, it’s a nutritional powerhouse, and delicious too, and so versatile! Quinoa comes in white, red and black, as I did here, so mix and match and get fun results each time.

Please do not skip the step where you are told to rinse the quinoa in cold water: It rids it of the saponin that has been sprayed on it to keep the insects away away: What do you know, they love quinoa, as do we!

I find that quinoa works best when the cooking water we start with is cold.


¼ cup olive oil

2 large onions, quartered

2 cups quinoa, white, red or black, or a combination, thoroughly rinsed in a large fine-mesh strainer until the water runs clear

4 cup cold water

Salt and pepper to taste

1 teaspoon turmeric

2 3-ounce bags vacuum-packed roasted peeled chestnuts, broken in smaller pieces


Heat the oil in a large skillet. In a food processor, coarsely grind the onions, and add to the pot. Cook on a medium flame, stirring occasionally, until dark. Transfer the onions to a bowl. Add the quinoa, water, salt, pepper and turmeric, and bring to a boil. Reduce to medium and cook, covered, about 15 minutes: the grain will start opening and showing tiny white points. Stir in the reserved onions and the chestnuts. Serve hot.

Filed under: Chestnut Recipes, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Kosher Whole Foods Recipes, Mushroom Recipes, Natural Foods Recipes, Pareve Recipes, Passover menus, Passover Recipes, Quinoa Recipes, Side Dishes Recipes, Vegetarian Recipes

Leave a Reply

* Required