Tori Avey’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 goal is 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. For more Passover recipes, click here.
My sweet friend Beth Manos Brickey writes a beautiful gluten-free blog called Tasty Yummies. I first met her a few months ago at a local blogger luncheon, and I’ve admired her work ever since. She is a kind person with such inner strength, her spirit shines and her enthusiasm for healthy living is contagious. Lately I’ve been getting back into yoga after many years away from the mat, and Beth’s positive attitude has inspired me to stick with it. She’s a special person. I know you’ll love her #PassoverPotluck recipe, which is a reflection of the way she approaches life– with a healthy mind, body and spirit.
Hi there friends, my name is Beth, I am both a yoga instructor and graphic designer by trade, but also the creator of Tasty Yummies, a gluten-free blog with a focus on simple, seasonal, healthy, recipes! Over the past 5 years I have been sharing my original recipes on Tasty Yummies, where I have also made it my mission to encourage my readers to eat intuitively and listen to their own bodies, giving them the tools needed in the kitchen to feel empowered, to get creative and play with their food.
I am so excited to be here with Tori sharing a tasty recipe for Passover. Not only is this my first-ever Passover Potluck, but I have to be honest and tell you this is my first time ever cooking for Passover or any other Jewish holiday. Though, I am no stranger to traditions and holiday-centered feasts, growing up Greek. We may not have had any rules on what could be served, we certainly had our favorite traditional dishes that made our holiday what it was. However, after discovering I had a gluten intolerance and as I began to avoid dairy and limit other foods, it sure made these traditional meals much more of a challenge for me. But, rather than feeling sad over what I couldn’t eat, I instead found it an inspiration to get creative and come up with all new recipes and traditions, for me and anyone else that had restrictions.
I am certain that there are plenty of you out there reading, who are vegan or dairy-free and are always in need of a Passover-friendly potluck dish that you can eat but yet still appeals to everyone else at the table. This Moroccan Quinoa and Carrot Salad is it. While it is Moroccan-inspired, the flavors are all quite classic and so complimentary of each other and it’s appealing to all types of eaters. This makes an incredible, comforting side dish that would be perfect at any meal, but especially at your Passover feast. The cinnamon bring a sweet and warming flavor to the salad complimented by the golden raisins, while the lemon juice offsets it with a bright and tart pop of flavor. The carrots provide a crunch and a beautiful vibrant color and the fennel which is optional, also brings a unique and fresh flavor and crunch. This salad is best served room temperature or chilled, wait to dress it until just before serving.
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Moroccan Quinoa and Carrot Salad
- 1 cup uncooked quinoa
- 2 cups water
- 3-4 large carrots about 1 lb, shredded or spiralized on the smallest setting
- 1 small small fennel bulb core removed and finely sliced (optional - may be considered kitniyot by some)
- 1 bunch cilantro and/or mint
- 1/2 cup almond slices toasted
- 1/2 cup golden raisins
- sea salt and black pepper, to taste
- 1 clove garlic minced
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, roughly chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon paprika
- sea salt and ground pepper, to taste
- Rinse and drain the quinoa, then add the water and quinoa to a medium pot. Bring to a boil over a high heat. Reduce the heat to low, cover the pot and allow the quinoa to simmer for 15 minutes, until the quinoa is tender and the water has been absorbed. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. The quinoa can also be made it ahead the night before, or you can spread the quinoa in a layer on a baking pan and place it in the fridge to cool quick.Make the dressing by adding all of the ingredients to a bowl and whisking well to combine. Adjust the seasonings as necessary, salt and pepper, to taste.Add the cooled quinoa, carrots, fennel (if using), chopped cilantro or mint, almond slices (re-serving some for topping) and golden raisins. Toss well to combine. Drizzle the dressing evenly over top the salad and toss again to distribute. Season to taste with salt and pepper and top with additional sliced almonds and fresh herbs. Serve at room temperature or chilled.