Please consult the OU's guidelines for checking fruits and vegetables.

Smoked Salmon and Quinoa
This recipe is kosher for Passover.
Smoked Salmon and Quinoa Eileen Goltz | Pareve
1 hour 20 minutes
40 minutes
4 servings

  • This delicious quinoa and vegetable recipe can be eaten hot as a main dish or cold as a salad.
  • Asparagus and Fresh Parsley tend to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking these for insect infestation.
Ingredients
  • 1½ cups water
  • 1 cup uncooked quinoa
  • 2 Tablespoons olive oil
  • 1 red onion
  • ½ green bell pepper
  • ½ cup sliced fresh mushrooms
  • 6 fresh asparagus spears.
  • ¼ cup golden raisins
  • 1 Tablespoon minced fresh ginger root
  • Salt and pepper to taste
  • 1 lb. smoked salmon cut into bite size pieces
  • 1 lime, juiced
  • 2 Tablespoons olive oil
  • ½ cup chopped Italian flat leaf parsley

Instructions
  1. In a large pot, bring the water to a boil, and stir in the quinoa.
  2. Cover, reduce heat to low, and simmer 15 minutes.
  3. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.

  4. Trim and chop the asparagus spears; chop the green bell pepper and red onion.
  5. In a skillet, heat 2 Tablespoons olive oil over medium heat, and saute the onion and green bell pepper until tender.
  6. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper.
  7. In a large bowl, mix the quinoa with the lime juice and remaining 2 Tablespoons olive oil.
  8. Toss with the skillet mixture, salmon, and parsley to serve.

This recipe can be doubled or tripled.


Kashrut Instructions

GREEN ASPARAGUS:

DESCRIPTION: Asparagus contains beetles and thrips. Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus.

INSPECTION:

  1. Shave down the floret at the asparagus tip.
  2. Remove the triangle parts along the side of the asparagus. (A potato peeler is recommended.)
  3. Wash thoroughly.

When prepared in this manner, special inspection is not necessary.

WHITE ASPARAGUS:

This hard to find and very expensive cousin to green asparagus has neither open florets nor scales for the insects to occupy. Hence, it may be used without any special preparation. However, it should be washed thoroughly before using.

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.

MUSHROOMS:

  • Shiitake mushrooms may be used after a thorough washing.
  • Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
  • Portobello mushrooms should be checked in the following manner:
    1. Remove stem from mushroom cap.
    2. Examine the detached stem for any sign of worms.
    3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
    4. Wash thoroughly.