Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Rinse quinoa thoroughly, either by using a strainer or by running fresh water over the quinoa in a pot. Drain excess water. Place quinoa and water in a 1-1/2 quart saucepan 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.
Dice onion and chile; combine with quinoa and remaining ingredients. Toss to coat.