Festive Almond Cherry Quinoa

by Leah Hadad on February 10, 2016

Almond Cherry Quinoa Almond Cherry Quinoa

Festive Almond Cherry Quinoa
Prep time
Cook time
Total time
Quinoa is the Incas’ “mother of all grains.” It is a delicious super 'grain' that provides plenty of essential nutrients and vegetable-derived complete proteins. As such, it is perfect for vegetarians and vegans who are always on the look out for sources of such protein. It is also gluten free. For observers of Kosher Passover dietary rules, this 'grain' was recently added to the Passover pantry after the Orthodox Union certified it kosher for Passover in December 2013. Cook a large pot and substitute quinoa for any of your favorite rice or grain dish.
Serves: 6-8 servings
  • 2 cups kosher for Passover quinoa
  • 2 tablespoons olive oil
  • 2 cups vegetable or chicken stock
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup dried cherries
  • ½ cup Kirschwasser or dry sherry
  • 1 cup slivered almonds, toasted in 350-degree oven for 6-8 minutes or until golden
  • ¾ cup fresh parsley, chopped
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon honey or agave nectar
  1. If the quinoa is not pre-rinsed, place it in a fine-mesh sieve and lower the sieve into a bowl with water. With your palms or fingers rub the seeds in the water for about 30 seconds and then rinse. Heat olive oil in a large pot and sauté the quinoa for about 5 minutes, to dry. Add stock and water, bring to a boil, cover and simmer for about 15 minutes until water is absorbed. Let rest for 5 minutes uncovered and fluff with a fork.
  2. While the quinoa is cooking, place the cherries and Kirschwasser in a sauté pan, bring to a gentle boil and simmer for 5 minutes. Mix all dressing ingredients together in a small bowl. Fluff the quinoa with a fork and stir in the cherries, parsley and dressing. You may prepare this recipe a day ahead, refrigerate and warm the quinoa before the meal. Just before serving sprinkle the almonds on top and add freshly ground black pepper and salt to taste.



Potato Knish for Cold Winter Comfort

Steamy hot comfort food is what I crave during winter. Don’t we all? It does not only warm body and soul. But a simmering pot of potatoes on the stovetop turns a cold kitchen into a warm, inviting hang out. Making knish, the favorite Jewish American potato dumpling, is all that. A piping hot filling of mashed potatoes and […]

Read the full article →

Seven Species Hallah

Seven Species Hallah   Print Prep time 3 hours Cook time 50 mins Total time 3 hours 50 mins   This delicious Hallah — or Egg Bread — features the seven species of food mentioned in the Bible: Wheat, barley, grapes, figs, pomegranates, olives and dates (honey). During January or February, the holiday of Tu […]

Read the full article →

Candied Orange Peels

Candied Orange Peels   Print Cook time 1 hour 30 mins Total time 1 hour 30 mins   I try, when I can, to use all the different parts of an item of food, such as when I make candied orange peel from the organic oranges I love in winter. It minimizes our environmental footprint. […]

Read the full article →

Turkey-Shaped Pumpkin Egg Bread

  I created this braided bread recipe in 2013, the year of the rare convergence of Hanukkah and Thanksgiving. My pairing of pumpkin and hallah is a twist on the Sephardic Jewish traditional pumpkin hallah, pan de calabaza.  Many traditional bakers use pumpkin puree or potato water in their hallah dough.  It produces soft, fluffy bread.  My pumpkin bread, unlike […]

Read the full article →