This recipe is based on Reyna Simnegar’s Sweet Rice with Orange and Carrots, made with quinoa so that it can be made for Passover and a healthy option any time. I made it with a layer of potatoes the first time, but if you want a crispier layer leave them out. Anyways, my kids fight over them, so it is better to make a separate batch of crispy thin potatoes.
- COOK TIME
- PREP TIME
- 8-10 SERVINGS
For the quiona
- 3 cup quinoa, rinsed
- 8 cup water
- 2 tablespoon salt
- 1/8 teaspoon turmeric
- 1/2 cup canola oil
For the orange and carrots
- 2 cup water
- 3/4 cup slivered orange peel
- 1 cup slivered carrots
- 2 cup sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon cardamom
- 3/4 cup slivered almonds
To steam and make tadig
- canola oil
- 2 tablespoon water
- pinch of saffron threads
- 2 potatoes, sliced into 1/4-inch rounds (optional)
To cook the quinoa and make the topping:
Fill a 6 quart saucepan with 8 cups water. Cover and bring to a boil over high heat.
Meanwhile, fill a small pan with 2 cups of water, slivered orange peel, carrots, and sugar. Bring to a boil, then simmer for 10 minutes.
When the large pot of water comes to a boil, add quinoa and cook uncovered for about 5 minutes, stirring occasionally.
Turn off the heat and drain.
Drain the orange peel/carrot mixture and stir into the quinoa with the spices and nuts.
Place the empty 6-quart pot over medium heat. Once hot, add 1/4 inch canola oil and 2 tablespoons water. Add saffron and stir. Add potatoes in a single layer then top with par cooked quinoa and shape it into a pyramid.
Cover the pot and cook for 5 minutes until the pot begins to steam. Uncover, place 2 paper towels on top and cover with lid. Reduce heat to low and simmer, covered for 45 minutes. Turn off heat and serve on a shallow platter mounding the quinoa into a pyramid and garnish with the crispy tadig.
Note: Some of these spices may be considered kitniyot, check with your local Rabbi, you can leave them out if needed for Passover.
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