For our Pesach issue we received a very nice article on
quinoa. For some years, it was widely believed that quinoa is
permissible on Pesach. However in fact it is not to be used
on Pesach, according to the Vaad Hakashrus of the Eida
HaChareidis.
The article (see accompanying article) included the basic
reference for its permissibility on Pesach: a ruling given by
HaRav Blau of Yerushalayim in 5756 (1996). However when we
called to verify this ruling, as we routinely do, we got a
surprise.
HaRav Blau told us unequivocally that he does not give out
any halachic information about quinoa and refused to discuss
the issue any further.
We contacted the Vaad Hakashrus of the Eida HaChareidis in
Yerushalayim (with which HaRav Blau is affiliated) and they
referred us to Rav Brizel, who is in charge of "Spices and
Kitniyos" and is thus their expert on this matter. He was
very helpful in an interview, but he said that he believes
that it is included in the general gezeiroh of
kitniyos that the Ashkenazim follow for Pesach.
He told us that he had been researching quinoa for years. He
said that he had spoken about the matter to HaRav Blau more
than a year ago, and HaRav Blau said that he does not know
anything about quinoa. Rav Brizel said that he has been
carrying around a picture of the plant for more than a year
but still does not feel that he knows all that he would like
to know. Still, he felt that it would be included within the
halachic boundaries of kitniyos.
Quinoa: The Mother Grain
by A. Hershberg
Permit me to introduce the grain quinoa (pronounced keen-wa
or kee-noo-ah).
Quinoa, the grain of the Incas, has been cultivated in the
Andean highlands of South America for thousands of years. The
word quinoa comes from the Quecha language spoken by the
Incas and many indigenous in South America. It was one of the
most sacred foods of the ancient Incas. Because quinoa was so
nourishing, delicious and vital they called it "chesiya
mama," the Mother Grain. Every year the Inca emperor,
using a golden spade, planted the first quinoa seeds of the
season.
Quinoa is a broad leafed annual herb. When mature, this tall
plant is topped with large plume-like seed heads that range
in color from vivid red, orange or yellow to black or white.
Before being consumed, quinoa seeds must be processed to
remove their bitter coating of saponin. After washing or dry
polishing, the seeds are white or beige in color.
Quinoa's spinach-like leaves and its seeds are highly
nutritious. The leaves may be eaten raw in salads or cooked
like spinach. They are high in Vitamin A. The seeds are rich
in protein, high in fiber, particularly rich in the amino
acid lysine, a good source of calcium, phosphorus and Vitamin
B and E, low in sodium and gluten-free.
Quick-cooking, quinoa holds well and blends nicely with a
wide variety of ingredients. Cooked quinoa is extremely
versatile because it can be used instead of almost any other
grain, including rice, to make everything from appetizers to
desserts.
Until the 1980s, quinoa was virtually unknown in North
America. Quinoa is not related to the five grains: wheat,
barley rye, oats and spelt. Quinoa is not related to millet
nor to rice. It is a member of the "goose foot" family which
includes sugar beets and beet root. Quinoa does not grow in
the vicinity of the five types of grain. However most —
perhaps all — authorities today feel that it is
included in the general gezeiroh of
kitniyos.
Why then is quinoa, unlike the other Inca foods maize and
potatoes, so little known outside of South America? One
theory is that the Spaniards who brought maize and potatoes
back to Europe in the 16th Century may have tasted quinoa
that had not been properly processed and therefore failed to
realize its potential. Another theory is that with the
European conquest of the indigenous, the cultivation of
quinoa was suppressed because of its religious significance
for the Incas.
Quinoa can be purchased in health food stores.
Quinoa has been a windfall for us since our oldest son is a
vegetarian. It is easy to check for bugs (I have never found
any) — far easier than brown rice — and cooks in
half the time. However, it is more expensive than brown rice.
The basic recipe for quinoa is as follows:
1 cup quinoa
2 cups water
Check for unwanted guests such as bugs or pebbles. Remove any
saponin residue by rinsing quinoa thoroughly with cold water
before cooking. Place quinoa and water in a pot and bring to
a boil. Reduce to a simmer, cover and cook until all of the
water is absorbed (about 15 minutes). The quinoa is done when
all the grains have turned from white to transparent, and the
spiral-like germ has separated. Makes 3 cups. I fry onions
and mushrooms and add it to the quinoa with salt before or
after cooking for more flavor.
Quinoa and Cauliflower
2 medium onions
2 cups quinoa
1 head cauliflower
2 tablespoons salt
4 cups water
Chop onions and cauliflower. Place in pot. Add water and
bring to a boil. Add salt. Add quinoa and bring to a boil.
Simmer 25-30 minutes.
Quinoa Pilaf
1/2 cup carrot, diced
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
6 cups cooked quinoa
1/4 cup olive oil
2 cloves garlic, crushed
1 cup almonds, sliced
1/4 tsp. oregano
salt to taste
Saute chopped vegetables in olive oil until clear, yet crisp:
stir in oregano. Add garlic. Saute another few minutes. Add
sauteed vegetables to cooked, hot quinoa, mixing well. Add
salt to taste. Dry-roast almonds in heavy skillet until
lightly golden. Add almonds and mix. Serves 6-8.
Quinoa is a great grain to keep on hand year-round. With its
good taste, versatility and abundance of nutrients it's no
wonder that quinoa is considered the Mother Grain.
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Nutrition Chart
Quinoa/1/2 cup dry
Calories 318
Total fat (g) 4.9
Saturated fat (g) 0.5
Monounsaturated fat (g) 1.3
Polyunsaturated fat (g) 2
Dietary fiber (g) 5
Protein (g) 11
Carbohydrate (g) 59
Cholesterol (mg) 0
Sodium (mg) 18
Riboflavin (mg) 0.3
Vitamin E (mg) 4.1
Copper (mg) 0.7
Iron (mg) 7.9
Magnesium (mg) 179
Manganese (mg) 1.9
Phosphorus (mg) 349
Potassium (mg) 629
Zinc (mg) 2.8
(Source: WholeHealthMD.com)
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