Before using quinoa on Passover, please read Is Quinoa Kosher for Passover.

I love quinoa, on Passover and year-round. A staple in South America, it’s a nutritional powerhouse, and delicious too, and so versatile!

Please do not skip the step where you are told to rinse the quinoa in cold water: It rids it of the saponin that has been sprayed on it to keep the insects away away: What do you know, they love quinoa, as do we!


  • ¼ cup olive oil
  • 2 large onions, quartered
  • 2 cups quinoa, thoroughly rinsed in a large fine-mesh strainer until the water runs clear
  • 4 cup cold water
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 2 3-ounce bags vacuum-packed roasted peeled chestnuts, broken in smaller pieces


  1. Heat the oil in a large skillet.
  2. In a food processor, coarsely grind the onions, and add to the pot. Cook on a medium flame, stirring occasionally, until dark. Transfer the onions to a bowl.
  3. Add the quinoa, water, salt, pepper and turmeric, and bring to a boil. Reduce to medium and cook, covered, about 15 minutes: the grain will start opening and showing tiny white points.
  4. Stir in the reserved onions and the chestnuts. Serve hot.