Quinoa stars in Passover recipes

(Mix quinoa and mashed potatoes for these tasty fritters/Associated Press photo)

Passover begins at sundown April 8. Like most holidays and religious observances, food plays an important part in the celebrations associated with them.
I was intrigued when looking for Passover recipes for Busy Cook and found a selection of dishes that use the ancient grain quinoa, a protein-rich grain that can be used in salads, casseroles and desserts. I love quinoa for its toothsome taste, nutritional punch and versatility in various dishes.

Quinoa salad is easy to make and is packed with flavor. Click here for a favorite recipe of mine.

Today's Busy Cook page in the Poughkeepsie Journal features two recipes from The Associated Press using quinoa: Quinoa Timbales with Grapefruit Vinaigrette, adapted from Susie Fishbein’s “Passover By Design” (ArtScroll, 2008), and Quinoa Banana Pudding with Dried Mango, from Lorna Sass’ “Whole Grains for Busy People” (Clarkson Potter, 2009).

The following recipe for quinoa fritters sounds so good, it's likely to become a staple in your vegetarian diet.

Here are the recipes compiled by Julie Wiener for The Associated Press:

During Passover, many Jews abstain from grains, including most wheat, barley, rye, spelt and oats, as well as rice, most other grains, corn and legumes. Which is one reason more Jews are embracing a newly popular (yet quite ancient) grain-like product — quinoa, a nutrient- and protein-rich and increasingly popular food first cultivated thousands of years ago by the Incas of South America.

Quinoa Fritters with Lemon-Horseradish Mayonnaise

Start to finish: 30 minutes
Makes 16 to 18 fritters

For the mayonnaise:

1. 1/2 cup mayonnaise (regular or light)
2. 1 tablespoon lemon juice
3. 1 tablespoon minced fresh parsley, plus more for garnish
4. 1 1/2 teaspoons jarred horseradish
5. 1/8 teaspoon salt
6. 1/4 teaspoon ground black pepper
7. 1/2 teaspoon finely grated lemon zest

For the fritters:

1. 2 tablespoons plus 1/2 cup canola oil, divided
2. 1 medium yellow onion, chopped
3. 1 large clove garlic, minced
4. 1 cup mashed potatoes
5. 2 eggs, beaten
6. 2 cups cooked quinoa
7. 1/4 cup matzo meal
8. 2 tablespoons minced parsley
9. 1 teaspoon kosher salt
10. 1/2 teaspoon ground black pepper

• To make the mayonnaise, in a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest.
• Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.
• To make the fritters, in a large skillet over medium-high, heat 2 tablespoons of the oil.
• Add the onions and saute until softened and lightly browned, about 8 minutes.
• Add the garlic and cook for 1 minute.
• Transfer the onion mixture to a bowl to cool slightly.
• Wipe the skillet with a paper towel and set aside.
• In a large bowl, use a fork to mix together the mashed potatoes and eggs.
• Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture.
• Return the skillet to the burner over medium-high.
• Add the remaining 1/2 cup of oil and heat until very hot but not smoking.
• One at a time, scoop the fritter mixture into balls about 2 tablespoons each.
• Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them.
• Cook until golden brown and crisp on the bottom, about 2 minutes.
• Flip the fritters and cook for an additional 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters. Serve the fritters with the mayonnaise.

Baked desserts for the Passover Seder are challenging. With the exception of matzo, flour products, grains and leavening agents are not allowed. So a delicious bread pudding is out of the question, right?
Unleavened, cracker-like matzos are the only flour products allowed during the Passover celebration, and they make an excellent substitution for chunks of bread in this healthful, baked matzo pudding with a cherry-almond sauce.
The addition of matzo meal is essential to ensuring the pudding is firm and custardy. Without it, the pudding will be wet.

(Matzo meal is an important ingredient in this pudding/Associated Press photo)

Baked Matzo Pudding with a Cherry-Almond Sauce

Start to finish: 1 hour 15 minutes (15 minutes active)
Servings: 12

1. 10 sheets of matzo, broken into small pieces
2. 1 tablespoon walnut oil
3. 2 cups almond milk (don’t use unsweetened varieties)
4. 2 large eggs
5. 2 large egg whites
6. 1/2 cup plus 2 tablespoons light brown sugar, loosely packed
7. 1 1/2 teaspoons cinnamon
8. 1/2 teaspoon kosher salt
9. 1 1/2 cups dried cherries
10. 1/3 cup matzo meal
11. 1/2 cup slivered almonds
12. 2 cups black cherry juice
13. 1 teaspoon almond extract
14. 2 tablespoons potato starch mixed with 2 tablespoons water
    

• Heat the oven to 350 F.
• Coat an 11-by-13-inch glass baking dish with vegetable oil or olive oil.
• In a large bowl, soak the matzo pieces in cold water for 5 minutes.
• Drain in a colander, pressing out as much excess water as possible.
• Return the softened matzo to the bowl and add the walnut oil. Toss to coat, then set aside.
• In a medium bowl, whisk together the almond milk, eggs and egg whites.
• In a small bowl, whisk together brown sugar, cinnamon and salt,
• Add the almond milk mixture and to the softened matzo; stir to combine.
• Add 1/2 cup of the brown sugar mixture (reserve the remaining few tablespoons) and the dried cherries. Stir to combine.
• Stir in the matzo meal, then spread the mixture in an even layer in the prepared baking dish.
• Sprinkle the top with the reserved brown sugar mixture and slivered almonds.
• Bake until golden-brown on top and no longer wet at the center, 50 to 60 minutes.
  

• Meanwhile, in a medium saucepan over medium-high, bring the cherry juice and almond extract to a boil.
• Reduce heat to simmer and stir in the potato starch mixture.
• Cook, stirring constantly, until the sauce has thickened, about another 2 to 3 minutes.
• Remove from heat and set aside.
  

Serve the matzo pudding, warm from the oven, room temperature or cold, topped with the cherry-almond sauce.

Nutrition information per serving: 307 calories; 48 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 43 mg cholesterol; 56 g carbohydrate; 8 g protein; 6 g fiber; 173 mg sodium.