For Pesach: Quinoa Salad with Cucumbers, Orange Zest, & Craisins


Quinoa has become quite a Passover phenomenon over the last few years (see the kashrus information at the bottom of the recipe). I’ve enjoyed the ingredient for many reasons. First, although it is not a grain (it’s a berry), it has a light grain-like texture so it feels filling and satiating on Passover. It’s a great alternative to potatoes and is full of protein. I make it year round with black beans and corn and other interesting ingredients like edamame.

Serves 8

2 cups quinoa
2 1/2 cups chicken broth or vegetable stock
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped craisins or raisins
2 tablespoons apple cider vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
1 teaspoon Dijon mustard for Passover
3 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin for Passover
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the scallions, craisins, rice vinegar, orange juice and zest, Dijon mustard, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

* The cRc approves the use of whole grain quinoa for Pesach on the following conditions:

The quinoa is imported exclusively from Bolivia and packed by companies that pack whole grain quinoa exclusively. While there may be others,Ancient Harvest and Trader Joe’s are two brands that only import quinoa from Bolivia and only pack whole grain quinoa.

The quinoa must be carefully inspected by hand before Pesach.
This is done by spreading quinoa, one layer at a time, on a board or plate, and check to be sure that there are no other grains or foreign matter mixed in with the quinoa. [This type of inspection would not help with Quinoa flour, pasta or any other version of quinoa which is not permitted on Pesach].

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