Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!
Not having much experience with quinoa, I searched the web and found a recipe. Feeling my way, I went about adjusting this and that until I came up with this version. We make a corn salad with black beans, a rice salad with black beans and this is sort of a combination of those recipes. I understand that quinoa is a complete protein and revered by vegans and vegetarians, an even tougher group of foodies than my usual kosher crowd. I've added a hit of lime juice and like the way it pulls the jalapeno and cilantro together. This is good!
|Number of servings:||8 - 10|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Saute the onion in the heated oil over medium heat until tender, about 5 minutes. Remove from the heat and add the garlic and jalapeno. Stir.
Add the quinoa to the onion mixture and stir to coat with oil. Add the broth, cumin, cayenne, salt and pepper. Return to the heat and bring to a boil. Turn down the heat, cover and simmer for 20 minutes, until the liquid is absorbed and the quinoa is tender.
Remove from heat and add the remaining ingredients. We served this at room temperature.
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