Quinoa is native to the Andes, not the Middle East, so it was unknown to the Jews fleeing Egypt during biblical times. With the recent rise of quinoa's popularity in the United States, and the fact that it's not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not. If you feel comfortable serving it this Passover, you will love how it absorbs the vinaigrette, bright with lemon and enriched with finely grated hard-boiled eggs, and how it forms a tender bed for the ribbons of scallion and raw asparagus.
Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Wine-Braised Brisket with Tart Cherries and Amaretto Olive Oil Cake.
•Quinoa and eggs can be cooked up to 1 day ahead. Let cool as directed, then chill in separate containers.
•Herbs can be kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
•Asparagus and scallion can be cut prepped and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
•Vinaigrette (without eggs) can be made up to 3 hours ahead. Stir in grated egg just before dressing salad.
Recipe notes
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