The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.
Samantha Ferraro from the Little Ferraro Kitchen has been a regular reader of my blog for quite some time. Her recipes often have a tasty Sephardic or Mediterranean touch. This Greek Infused Quinoa Salad doesn’t disappoint. It’s gluten free, full of protein, and kosher for Passover with lots of refreshing Mediterranean flavors… perfect for the spring season! ~ Tori
Shalom Shiksa readers, and Happy Pesach! I am Samantha, I cook and write for the blog Little Ferraro Kitchen. I am so incredibly delighted and honored to be a part of this Passover Potluck. Tori’s blog was one of the first ones I read and everything she made instantly brought my back to my childhood. I am pretty blessed, as I grew up in both a Sephardic and Ashkenazi Jewish household and experienced the best of both cooking worlds. Growing up in New York then Hawaii and now living in Southern California, I am grateful to have experienced so many cultures in the food world. I hope to entice you with these flavors on my food blog.
I originally made this Greek Infused Quinoa Salad a few months ago at the start of my semester. As a Health Science major, I am always searching for foods that promote wellness. I look around at my peers on campus as they are devouring massive burgers and greasy over-cooked fries, and I think how sluggish they must feel in their afternoon classes. I want something bright and flavorful. Something filling and exotic. Something that makes my insides jump up and down and thank me. I want to share my lemon zested quinoa salad with you and tell you the amazing benefits of tomatoes and olive oil. Quinoa has a fabulous amount of magnesium which aids in cardiovascular health, thus decreasing blood pressure, cholesterol and other heart diseases. Amazing, isn’t it?
This Greek Infused Quinoa Salad is everything I could have hoped for. Creamy and briny flavors come together and form a special bond. Silky olive oil is dressed on top, as well as my healthy obsession with lemon zest. This isn’t a “traditional” dish that I grew up with, but it is a great choice for Passover. The flavors are extraordinary.
Happy Passover, share this salad with the ones you love.
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- 1/2 onion, chopped
- 1-2 garlic cloves, chopped
- A few sprigs of fresh oregano
- 1/2 cup quinoa
- 1 cup low sodium vegetable stock
- 1/4 cup black olives, pitted and chopped or left whole
- 1 can (14 oz.) artichoke hearts, halved
- 1/2 cup cherry tomatoes, halved
- 1 fresh lemon, zested and juiced
- Extra virgin olive oil
- A few fresh mint leaves
- 4 oz feta cheese
- Salt and pepper, to taste
- In a small sauce pan, sauté the onions until translucent. Add the garlic and oregano and cook for another minute.
- Add the quinoa to the pan and toast it for a minute.
- Add the vegetable broth, season with salt and pepper and stir once. Cover the pan with a lid and bring to a boil. Reduce the heat to a low simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
- Fluff quinoa with a fork and let cool in the fridge for about 30-40 minutes (or you can make this ahead and let cool overnight).
- Mix in the other ingredients; olives, artichoke hearts, tomatoes, lemon zest and juice and drizzle with olive oil. Mix well.
- Top with fresh mint and cubed feta. Add the feta towards the end so you don't risk breaking it up while you mix it. Taste for seasoning and adjust as needed. Serve.