What Can I Bring?

Perfect for: Light lunches, dinners, picnics, Passover.
Make and take: Combine all ingredients except the apple, cover and chill up to two days before serving. Up to four hours before serving, chop and add the apple.
Inspired by: Linda Fishman of Atlanta, who came up with the idea of substituting quinoa for grains in a recipe from Mollie Katzen’s “Still Life With Menu.” It’s a clever substitution that makes one of her favorite recipes kosher for Passover, because quinoa is technically a seed and not a grain. Most Jewish people do not permit the consumption of grains or their derivatives, such as wheat flour, during Passover. It’s also a great way to serve quinoa, and a great way to try it if you’ve never cooked with it before.
Tip: Quinoa is the seed of a plant called Chenopodium. The most common variety found in U.S. stores is a very light brown, but reddish brown and nearly black varieties can also be found. Look for quinoa in international markets, health food stores and even the health food shelves of some grocery stores. Most brands have already been rinsed to remove a soapy residue, but it doesn’t hurt to rinse the seeds again before cooking.