Last week I received a request for ideas about what to make during Passover. I knew I had to come up with something wonderful, so here’s a very special little recipe just for you, Nancy!
- 1 1/2 c. red and white quinoa, mixed
- 3 c. vegetable broth
- 3 Tbsp. olive oil
- 2 medium onions (red or yellow), quartered and thinly sliced
- 4 cloves garlic, minced
- 1 16-oz. bag shredded cabbage
- 2 medium carrots, sliced
- 2 c. finely chopped broccoli florets
- 1 c. sliced mushrooms
- 2 tsp. minced fresh ginger
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 Tbsp. lemon juice
- 1 t. kosher salt
- 1 t. fresh ground pepper
- 1/2 c. minced fresh parsley
- 1/4 c. minced fresh dill
Rinse quinoa. Combine with broth in a large saucepan, bring to boil on med-high heat, then immediately reduce heat to low. Cover, simmer 15 min. until broth is absorbed, and set aside.
Heat oil in large skillet, add onions, sauté until translucent. Add garlic, and cook until onions are golden. Add cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice. Turn heat to medium-high and stir frequently until cabbage is tender but still slightly crisp, about 5-7 min.
Remove from heat, stir in quinoa, salt and pepper, fresh parsley and dill. Serves 8-10.
Thank you to Nava Atlas and the Vegan Holiday Kitchen Passover chapter at vegkitchen.com for the original version of this recipe.