Passover Recipes - Roasted Vegetables with Quinoa Pilaf

The combination of vegetables and high-protein quinoa make this an elegant and tasty main dish. Quinoa is an herb - although it looks like a grain and cooks like one - and it's kosher for Passover. This recipe is courtesy of the site.

Roasted Vegetables with Rosemary
  • 4-6 small new potatoes, sliced in half.
  • 4 carrots, sliced into 2-3 inch chunks
  • 1 whole onion, cut into 2-3 inch chunks
  • 11/2 cups red or green bell peppers, cut into 2-3 inch chunks
  • 1 yellow squash, cut into thick, ½ inch slices
  • 2-3 Tablespoons olive oil
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried Rosemary
  • 2 cloves garlic, crushed
  • fresh Rosemary for garnish, if desired
Preheat oven to 350. Toss vegetables and garlic in olive oil and herb mixture. Spray a large, shallow baking dish with non-stick coating and place vegetables in a single layer. Bake approximately 40 minutes, or until vegetables start to lightly brown. Garnish with fresh rosemary and serve over quinoa.


Quinoa Pilaf
Recipe type: Side Dish
  • 2 cups quinoa
  • 3 Tablespoons olive oil
  • 2 cups diced onion
  • ½ cup diced carrot
  • 4 cups vegetable broth
  • ¼ cup fresh chopped parsley
  1. Rinse quinoa well in cold water until the water runs clear (this removes the slightly bitter coating).
  2. Shake quinoa in a dry, medium-hot pan until lightly toasted.
  3. Heat oil over medium heat. Add onion and saute until soft.
  4. Add carrot, quinoa, and vegetable broth.
  5. Bring to a boil, cover, reduce heat until low and cook until liquid is absorbed - 10-15 minutes.
  6. Remove from heat and let pilaf stand, covered for an additional 10 minutes.
  7. Stir in parsley and fluff with fork. Serve at room temperature.


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