Everyone knows that Easter is coming soon. But don’t forget it’s not the only holiday at this time of year – there’s also Passover! While there are tons of Jewish holidays, Passover’s one of the more significant ones, and this year it begins on the night of Monday the 14th of April.
Being someone who was raised Catholic, I’ve never actually celebrated Passover before. But one of my New Year’s Resolutions was to celebrate numerous holidays through breakfast. So let’s begin with the basics: What is Passover? Simply put, Passover celebrates the liberation of the Jews from slavery in ancient Egypt.
While I would usually celebrate a holiday with an oat-based breakfast, I can’t do that for Passover, as anything categorized as chametz is out. The rules surrounding what is considered chametz and what isn’t are fairly complicated (to me, anyway), but in a nutshell it’s the following: It’s chametz if it a) involves wheat, spelt, rye, barley or oats; and b) has been combined with water and left to stand for longer than eighteen minutes.
So while you may complain and note that oatmeal takes less than 18 minutes to cook, it’s my understanding (through extensive Googling) that oatmeal is definitely a no-no during Passover. But without oats or leavened bread, what can you have for breakfast? Well, obviously matzo. Then there’s also quinoa porridge!
Quinoa has actually been a bit of a controversial subject for those who observe Passover, as it’s technically not a grain (it’s a seed), but it looks and acts like a grain. So is it chametz? While there’s not absolute consensus on the subject, on the whole, most people agree that quinoa is okay for Passover. See, I told you the chametz rules can be complicated!
Regardless of whether you’re observing Passover or just feel like a change from oats, I hope you like this quinoa porridge! I’m not usually a big fan of pears, but there’s something about the combination of pears and raspberries that I love. Maybe it’s because it reminds me of a “Pear and Raspberry Bread” that I used to love.
Oh, one thing that I’m totally clear about: Pear and Raspberry Bread would not be okay for Passover.
- ¼ cup quinoa, rinsed and drained
- Pinch of salt
- ¼ cup water
- ¾ cup almond milk (divided into ½ cup + ¼ cup)
- ¼ teaspoon ground cinnamon
- 1 pear
- ½ cup frozen raspberries
- ¾ teaspoon vanilla extract
- Chopped walnuts, to serve
- In a saucepan, bring the quinoa, salt, water, and ½ cup of almond milk to the boil. Reduce the heat to low and add the cinnamon. Cover and simmer for 10 - 15 minutes, or until nearly all of the liquid has been absorbed.
- Meanwhile, dice the pear and set aside.
- Remove the lid from the quinoa. Add the remaining ¼ cup of almond milk, and turn the heat up to medium. Add the diced pear and raspberries
- Add the vanilla extract. Cook the quinoa, stirring occasionally, for 5-10 minutes, or until it reaches your desired consistency.
- Transfer the quinoa to a bowl, top with the chopped walnuts, and enjoy!