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Festive Almond Cherry Quinoa

Festive Almond Cherry Quinoa Related:   appetizers, gluten-free, low-fat, meat, Passover, rice & grains, Rosh Hashanah, salads, Shabbat, Sukkot, Tu b'Shevat, vegan, vegetarian

Prep time: 20 mins

Cook time: 20-30 mins

Yield: 6-8 servings

The Incas’ “mother of all grains,” quinoa, is the new addition to the Passover pantry after the Orthodox Union certified it kosher for Passover in December 2013. Cook a large pot and substitute quinoa for the rice or grain in any recipe to make it Passover-friendly. Quinoa is delicious and provides plenty of essential nutrients and vegetable-derived complete proteins.


  • 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
  • Dressing
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon honey or agave nectar


  • 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.
  • 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.

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