Mojito-scented Quinoa
Prep time
Cook time
Total time
Reminiscent of a favorite Cuban cocktail, this quinoa will liven up any seder table.
Recipe type: Side Dish
Cuisine: Cuban, Kosher for Passover
Serves: 6
  • 1 tbs olive oil
  • 1 small onion, diced
  • 2 large cloves of garlic, minced
  • 1 cup quinoa, rinsed and drained
  • 1 tsp kosher salt
  • ½ tsp fresh ground pepper
  • 2 cups low sodium chicken broth
  • ½ cup slivered almonds, toasted
  • 2 tbs minced fresh mint leaves
  • 2 limes, zested
  1. In a medium pot, saute the onions and garlic in the olive oil until the onions are translucent. Add the salt, pepper, and quinoa, and toast for 1 minute.
  2. Pour in the chicken broth, and bring the mixture to a boil.
  3. Cover the pot, lower the heat, and simmer for 20 minutes, or until the liquid has evaporated.
  4. Fluff the quinoa, and stir in the almonds, mint leaves, and lime zest.
  5. Serve immediately.
To make this dish vegetarian, swap vegetable broth for the chicken broth.
Recipe by The Cuban Reuben at