Quinoa, a quick-cooking grain, makes for a hearty, complete meal. Many vegetarians and vegans love quinoa because not only is it a whole grain, it is also higher than many other whole grains in protein. For Passover, I decided to use quinoa because it is a quick-cooking grain (in 18 minutes) that adheres to strict kosher guidelines. Mixed with hearty kale and fresh herbs, this quinoa salad is a great addition to the Seder table, or indeed any healthy dinner menu.

Servings: 6 servings

Ingredients:

• 2 Tablespoons vegetable oil
• 1 small onion, chopped
• ½ teaspoon fresh thyme
• 4 cups kale, about ½ bunch, chopped
• 1 ½ cups low-sodium chicken broth
• ½ cup uncooked quinoa
• 1 cup fresh parsley, chopped
• ½ cup sliced cherry or grape tomatoes
• 4 teaspoons lemon zest, about 2 lemons
• 1 ½ Tablespoon lemon juice, about ½ lemon
• 2 teaspoons honey
• ¼ teaspoon salt (optional)
• ⅛ teaspoon freshly cracked pepper

Directions:

1. In a medium pot, heat oil and sauté onions, kale, and thyme for about 5 minutes or until kale cooks down by half. Then, add the quinoa and chicken broth and bring to a boil. Once boiling, cover pot with lid and simmer for 18 minutes.
2. Meanwhile prepare lemon mixture, chopped parsley, and sliced tomatoes. Add lemon zest, juice, honey, salt, and pepper together stirring well. Place chopped parsley on the side, not in the dressing to prevent wilting. When quinoa is ready, mix in lemon mixture, chopped parley, and tomatoes. Mix gently and serve warm or chilled.