recipe for passover: cilantro-mint quinoa with cashews

Did you know that quinoa is kosher for Passover? Quinoa, though treated like a grain, is actually a seed, and thus not considered kitniyot. I know some people who are pretty excited to know this. I mean, I actually love matzo, but I can see how it gets old. So if you're looking for a new side dish for your Pesach table, try a quinoa pilaf. My pilaf has a bit of a middle eastern flair, spiked with cilantro and mint and topped with toasted cashews. Recipe after the jump:

CILANTRO-MINT QUINOA WITH CASHEWS

1 cup quinoa
3 cups water or chicken or vegetable broth
1 tsp salt
1 tsp olive oil
1/4 cup chopped cilantro
1/4 cup chopped mint
1/3 cup toasted cashews (toast on a dry pan until fragrant and brown)

Place the quinoa in a strainer and rinse with cold water until the water runs clear.

Bring the water or broth to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff with a fork to separate. Drizzle the olive oil over the quinoa, then add the chopped herbs and cashews. Toss to mix well and taste for season. Season with additional salt to taste.