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The only thing difficult about quinoa is its pronunciation. Quinoa, KEEN-wah, cooks up fast and easy. Boil it in water or broth; times vary, but recipes generally suggest about 10 to 18 minutes. Then let it rest, covered off heat, 4 minutes for crunchy. Or about 7 to 10 minutes to bring the tasty seeds to a softer state; this longer heating makes the seeds fluffier but still pleasingly chewy.

It’s often referred to as a grain, but it’s the fruit of a broadleaf plant, so it is a seed. Completely gluten-free, these itty-bitty orbs are a good source of non-animal protein, an important component for those on vegetarian and vegan diets.

Nutrient density is great news. Generous amounts of vitamins and minerals are only part of the story; if it doesn’t taste good, I turn the page. Many years ago, Trader Joe’s Harvest Grains Blend made me a believer. This tasty concoction combines red quinoa with Israeli couscous, orzo, and baby garbanzo beans. I loved the crunch the little red seeds brought and started wolfing down quinoa in a wide variety of other dishes. Not just the red-hued beauties, but the white variety and black ones, too, often choosing a tri-colored mix.

The taste is neutral with a smidge of nuttiness, making quinoa appropriate for both sweet and savory dishes. I often cook more than I need for a dish and chill the leftover cooked quinoa in the fridge for up to one week. It is delicious in everything from scrambled eggs and smoothies to burritos and tabbouleh.

Here are three vegetarian dishes that showcase quinoa. There’s nothing bland or boring about these flavor marriages.

Toasted Quinoa, Corn, and Avocado Salad can work as either a vegetarian main dish or as a side. (Photo by Curt Norris) Toasted Quinoa, Corn, and Avocado Salad Cookbook author Marie Simmons taught me the value of pan-toasting quinoa before cooking it off in broth or water. It gives it a welcome nuttiness and irresistible crunch to the seeds. Her main-dish salad is a hearty entrée tossed with a jalapeño-spiked dressing. It showcases the toasting method.

Yield: 4 servings as a main dish or 8 as a side dish

INGREDIENTS 1 1/2 cups white quinoa; see cook’s notes

1 tablespoon olive oil or other vegetable oil

Jalapeño Dressing:

2 teaspoons ground cumin

5 tablespoons mild-flavored olive oil or other vegetable oil

1/2 cup fresh lime juice, plus more to taste

1 tablespoon finely chopped seeded jalapeño chili, plus more to taste

1 garlic clove, grated

1 teaspoon coarse salt

Salad:

1 cup corn kernels (from about 2 ears or defrosted frozen)

1 cup diced (1/2 inch) firm, ripe Roma tomatoes

1/2 cup thin-sliced (1/4 inch) green onions (white and green parts)

1 ripe avocado, halved, pitted, peeled, diced (1/2 inch)

1/2 cup finely chopped cilantro

Cook’s notes: Most quinoa that is sold in packages has been “pre-rinsed,” which means the off-tasting saponins have been removed and rinsing isn’t necessary. If the quinoa you used is pre-rinsed, start with step 2.

Use caution when working with fresh chilies; upon completion wash hands and work surface thoroughly and do NOT touch eyes or face.

DIRECTIONS 1. If you aren’t sure if quinoa is pre-rinsed (see cook’s notes), rinse it in a fine-mesh strainer under cold running water for at least 45 seconds. Shake the strainer to remove as much water as possible.

2. Heat oil in large skillet. Add quinoa and cook, stirring, over medium heat until it is a light golden brown, about 10 minutes. Add 2 cups water and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed, and the quinoa is translucent, 18 to 20 minutes. Let stand, covered off heat, 10 minutes.

3. To make dressing: Sprinkle cumin in a small skillet and toast over medium-low heat, until fragrant and a shade darker in color, about 3 minutes. Remove from heat. When skillet is cool to the touch, add the oil, lime juice, jalapeno, garlic, and salt. Transfer to a large bowl and whisk to blend.

4. Add the cooled quinoa, corn, tomatoes, and green onions to the dressing and toss to blend. Spoon the salad onto a large platter and sprinkle the avocado and cilantro on top.

Source: “Fresh & Fast Vegetarian” by Marie Simmons (Houghton Mifflin Harcourt, $17.95)

This quinoa bowl features sweet potatoes, black beans and avocado, topped with yogurt dressing. (Photo by Cathy Thomas) Quinoa Bowls with Sweet Potatoes, Black Beans and Yogurt Dressing These generous quinoa bowls make great luncheon fare, or with a green salad on the side, a dinner meal. Roasting small chunks of oil-coated sweet potatoes, gives the spuds an irresistible taste and texture. I’m such a fan, I often add an additional sweet potato or use two large sweet potatoes.

Yield: 4 servings

INGREDIENTS 1 1/4 cups tri-colored quinoa

1 1/2 cups water

Kosher salt

2 medium sweet potatoes, peeled, cut into 1/2-inch pieces, see cook’s notes

1 tablespoon olive oil

1/2 teaspoon ground coriander

One (15-ounce) can black beans, rinsed, drained

1 teaspoon soy sauce

1/2 teaspoon hot sauce

1 large avocado, seeded, peeled, diced

1/4 cup roasted and salted pepitas or coarsely chopped roasted and salted pistachios

Yogurt Dressing: 3/4 cup plain yogurt (not Greek-style), 1/4 cup finely chopped cilantro or flat-leaf parsley, 1 tablespoon fresh lime juice, 1 finely grated small garlic clove, kosher salt and pepper to taste

I prefer light-skinned, light-yellow fleshed sweet potatoes in this recipe, but if you prefer, use the red-skinned, orange-fleshed variety.

DIRECTIONS 1. Preheat oven to 450 degrees. In a medium saucepan place quinoa and water. On high heat, bring to a boil. Reduce heat and simmer covered until water is absorbed, about 15 minutes. Keep covered off heat for 10 minutes. Add a little salt and toss.

2. Meanwhile, on a rimmed baking sheet, toss sweet potatoes with oil, coriander, and salt to taste. Bake until tender and browned in some spots (this will primarily be on the bottom portion), about 20 minutes. Remove from oven. Add beans, soy sauce and hot sauce; toss to mix. Taste and adjust seasoning if needed. In separate bowl, combine yogurt dressing ingredients and stir to combine.

3. Spoon quinoa into bowls and top with sweet potato mixture. Top with avocado and either pepitas or pistachios. Top each with a heaping spoonful of yogurt sauce and serve.

Source: Adapted from Valerie Bertinelli, foodnetwork.com

This breakfast bowl tops strawberries and kiwis with a crunch quinoa topping. (Photo by Curt Norris) Breakfast Bowls with Toasted Quinoa, Kiwi, and Strawberries This recipe makes more of the crunchy quinoa topping than is used in the dish. The mixture can be thoroughly cooled and stored airtight up to 1 week in the refrigerator. Use it atop rice, green salads, baked apples, or sliced fruit of choice.

Yield: 6 servings

INGREDIENTS 1 1/4 cups white quinoa

1 tablespoon plus 1 teaspoon agave syrup, divided use

1 tablespoon vegetable or canola oil

1 cup sliced ripe strawberries

2 kiwis, peeled, halved lengthwise, cut into crosswise slices

4 cups plain or vanilla Greek-style yogurt

DIRECTIONS 1. Adjust oven rack to middle position. Preheat oven to 375 degrees.

2. Place quinoa on rimmed baking sheet. Pour 1 tablespoon agave syrup and oil on top; mix with rubber spatula or clean hands to combine. Spread the quinoa into a single layer as much as possible. Bake until crisp, stirring occasionally and keeping an eye on it, about 10 to 11 minutes. Remove baking sheet to a cooling rack and cool thoroughly.

3. In medium bowl, toss strawberries and kiwis with the remaining 1 teaspoon agave syrup.

4. Divide yogurt between 6 bowls. Top each with fruit mixture and about 2 tablespoons of crunchy quinoa. Serve.

Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle, $29.95)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

It can be argued that corned beef cookery isn’t an appropriate subject to feature in a quick-to-prepare recipe column. The point is well taken. But I defend its placement by presenting two justifications.

One, the recipe can be divided into two parts on subsequent days. Day one, the beef is cooked in the oven with chopped vegetables, liquid, and spices. Covered with aluminum foil, it slow-cooks unsupervised for several hours. It’s then refrigerated, the meat separated from all but one cup of liquid and chilled separately. Day two, the meat is sliced and reheated, while the vegetables are cooked on the stovetop.

The second reason for its inclusion is more obvious. March 17 is St. Patrick’s Day, a day (in this country anyway) when the concoction marks the celebration.

This recipe was developed by Cook’s Country, a division of America’s Test Kitchen. Their version contends that the spice packets enclosed in many corned beef packets are stale. They suggest using fresh peppercorns, allspice, bay leaf and thyme.

Enjoy.

Corned Beef and Vegetables Yield: 6 servings

1 (4- to 5-pound) flat-cut corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick

4 cups low-sodium chicken broth

4 cups water

12 carrots, peeled (3 chopped, 9 halved crosswise)

2 celery ribs, chopped

1 onion, peeled, quartered

3 bay leaves, 1 tablespoon whole black peppercorns, 1 tablespoon minced fresh thyme, 1 teaspoon whole allspice

3 tablespoons unsalted butter

1 1/2 pounds small red potatoes

1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges; see cook’s notes

Pepper

Cook’s notes: Cook’s Country suggests using a flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.

To make ahead: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into 1/4-inch-thick slices and place in baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.

DIRECTIONS 1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine corned beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours.

2. Transfer meat to 9-by-13-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.

3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.

Source: americastestkitchen.com

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

The holiday of Purim, which begins on Monday evening, March 6, commemorates the saving of the Jews of Persia from being killed.

The story is recounted in the Book of Esther, which is chanted in synagogues on Purim. It relates how Queen Esther, who was Jewish, foiled the scheme of the king’s evil advisor Haman to destroy the Jewish community. During the reading, every time the name Haman is mentioned, the children make plenty of noise with special noisemakers.

Since Queen Esther was said to be a vegetarian, many people include nuts, beans and seeds in their Purim menus. We’re preparing sesame-topped greens, soup with beans, potatoes with tahini (which is made from sesame seeds), and orange cake with nuts.

The best-loved Purim food custom is preparing, exchanging and enjoying holiday sweet treats, especially three-cornered filled cookies called hamantaschen, which in Yiddish means Haman’s pockets; in Hebrew they’re called Oznei Haman, meaning Haman’s ears.

This year we are making hamantaschen a different way. Instead of using a rolling pin, we shape the cookie dough in balls, fill them with guava paste and form them in triangles.

Guava hamantaschen are easy-to-make three-cornered cookies filled with guava paste. (Photo by Yakir Levy) Guava Hamantaschen These three-cornered hamantaschen, which are filled with guava paste, are easy to make. The pliable cookie dough is shaped without a rolling pin. With the same dough you can also make round cookies with the filling enclosed, or flat cookies with a filling cube on top.

Yield: About 24 cookies

INGREDIENTS 1/2 cup unsalted butter (4 ounces), room temperature, cut in pieces

3/4 cup powdered sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

Pinch of salt

4 ounces guava paste

DIRECTIONS 1. In a mixer beat butter until softened. Add powdered sugar and beat until light and fluffy. Add egg and beat well. Add vanilla.

2. Add flour and salt. Stir until mixture it holds together as a dough.

3. Wrap dough in plastic wrap. Refrigerate for 20 minutes or until easy to handle.

4. Preheat oven to 325 degrees (300 degrees if using an air fryer toaster oven). Line a cookie sheet with parchment paper or foil; or butter cookie sheet.

5. Cut guava paste into 1/2-inch cubes.

6. Using a measuring tablespoon, shape dough in 1-inch balls. Roll them between your hands until smooth. Press balls to flatten about half way. Indent centers with a measuring spoon to make room for filling. Place guava paste cube in center of each one. Pull dough over filling, forming a triangular cookie by folding dough over filling in three arcs, leaving a little filling showing in center. If you prefer, completely enclose filling and make round cookies. (Or bake them as flat cookies with the filling cube on top; filling will be drier this way.)

7. Place cookies on prepared pan about 2 inches apart. In a standard oven, bake at 325 degrees for 25 minutes; in an air fryer toaster oven bake at 300 degrees for 15 to 17 minutes, or until dough is very pale golden.

8. Cool on a wire rack.

Blood orange cake with macadamia nuts is made with a macadamia nut crust and an orange-coconut topping. (Photo by Yakir Levy) Blood Orange Cake with Macadamia Nuts This cake has a macadamia nut crust and an orange-coconut topping made with sweet-tangy blood oranges; you can substitute navel oranges. It is based on a recipe from Melissa’s Produce.

Yield: 12 servings

INGREDIENTS Crust:

1/2 cup macadamia nuts

1 cup all purpose flour

1/3 cup powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons grated blood orange zest

1/2 cup cold butter (4 ounces), cut in cubes

Topping:

4 large eggs

1 1/4  cups sugar

1/2 cup all-purpose flour

3/4 cup blood orange juice

1 tablespoon grated blood orange zest

3/4 cup flaked coconut

Powdered sugar and half slices blood orange (optional, for garnish)

DIRECTIONS Crust:

1. Toast macadamia nuts on a baking sheet at 300 degrees for 5 minutes or until light golden. Transfer to a plate; let cool completely. Grind finely in a food processor.

2. Preheat oven to 350 degrees (325 if using an air fryer toaster oven). Lightly oil a square 9-inch pan. Line pan with parchment paper, allowing it to hang over pan sides. Oil paper.

3. In a medium bowl mix ground macadamia nuts, flour, powdered sugar and salt. Using a pastry blender or 2 knives, cut in butter and grated orange zest. Crumble mixture between your fingers until it resembles coarse meal. Press mixture firmly into bottom of prepared pan in an even layer.

4. Bake crust for 12 to 20 minutes, or until light golden.

5. Reduce oven temperature to 325 degrees (300 in an air fryer toaster oven).

Topping:

6. In a medium bowl, whisk eggs with sugar. Add flour; whisk until smooth. Stir in juice, grated zest and coconut. Pour mixture over prepared crust. Bake for 30 to 40 minutes, or until filling is completely set and golden brown.

7. Let cake cool completely in pan. Lift it carefully from pan using parchment paper. With cake still on paper, cut it in 12 squares. Remove each one carefully from paper.

8. Serve dusted with powdered sugar if desired, and garnished with half slices of orange.

Gai lan, also known as Chinese broccoli, is stir-fried with garlic, gingeroot and either vegetarian oyster sauce or mushroom oyster sauce and topped with sesame seeds. (Photo by Yakir Levy) Stir-Fry of Gai Lan with Sesame Seeds Gai lan, also known as Chinese broccoli, is delicious with a few Asian flavorings. It cooks quickly; first we cook the sliced stems, and then we finish cooking them with the leaves and the tiny florets.

To make our kosher version of this traditional dish, we use vegetarian oyster sauce or mushroom oyster sauce, which do not contain oyster extract. You can substitute hoisin sauce mixed with a touch of soy sauce.

Yield: 3 or 4 servings

INGREDIENTS 1 pound gai lan

2 teaspoons cornstarch

2 tablespoons water (for slurry) and more for cooking

1 tablespoon vegetable oil

4 garlic cloves, smashed

2 to 3 teaspoons minced gingerroot

1 1/2 teaspoons sugar

1 teaspoon vegetarian oyster sauce or mushroom oyster sauce, and more for drizzling

1/2 to 1 teaspoon Asian sesame oil

Salt and black pepper to taste

About 2 teaspoons sesame seeds (for sprinkling)

DIRECTIONS 1. Slice gai lan stems diagonally about 1/4 inch thick. Roughly chop leaves. Keep stems and leaves separate.

2. To make a slurry, spoon cornstarch into a small cup and stir in 2 tablespoons water.

3. Heat a large skillet over medium heat. Add oil and garlic and fry just until garlic is golden; this happens quickly. Remove garlic; reserve.

4. Add ginger to pan and stir-fry for 30 seconds. Add gai lan stems and stir-fry for 30 seconds. Add sugar, vegetarian oyster sauce and 1/4 cup water. Stir fry about 3 minutes, adding more water by tablespoons if pan becomes dry.

5. Add chopped leaves and cook, tossing, for 30 seconds or until tender.

6. Stir slurry and mix it into greens. Add fried garlic and cook, stirring, for 30 seconds. Add sesame oil, salt and pepper.

7. Serve sprinkled with sesame seeds. Drizzle with vegetarian oyster sauce if desired.

Tahini, lemon and garlic give these mashed potatoes an Eastern Mediterranean flair. (Photo by Yakir Levy) Tahini Mashed Potatoes Tahini, lemon and garlic give mashed potatoes Eastern Mediterranean flair. This recipe is from Faith Kramer’s book, 52 Shabbats. Faith leaves the potato peels on for texture; you can peel them if you prefer.

Yield: 4 to 6 servings

INGREDIENTS Tahini Sauce:

1 teaspoon minced garlic

1 1/2 tablespoons fresh lemon juice, more if desired

6 tablespoons very cold water, more if needed

3/4 cup tahini paste, stirred before measuring

1/4 teaspoon salt, or to taste

Mashed potatoes:

2 pounds whole baby potatoes

2 tablespoons plus 2 teaspoons extra virgin olive oil

2 teaspoons minced garlic

1/4 teaspoon salt, or to taste

Pinch of pepper

About 1 cup Tahini Sauce

Paprika and chopped Italian parsley for garnish

DIRECTIONS 1. Tahini Sauce: In a medium-large bowl, stir garlic with lemon juice and 6 tablespoons water. Stir in tahini paste with a fork. Mixture may thicken and seize; keep stirring until it is smooth and thick but pourable. Add more cold water if needed, 1 teaspoon at a time, to reach desired consistency. Add salt to taste and more lemon juice if needed.

2. Mashed potatoes: In a large pot combine potatoes with water to cover. Bring to a boil. Reduce heat to medium and cook for 20 minutes or until potatoes are soft and can easily be pierced with a fork. (Timing varies with potato size.) Reserve 1 cup cooking liquid. Drain potatoes; discard remaining liquid.

3. Cut potatoes in half; remove any potato skins that come off easily. Put potatoes in a large bowl.

4. While potatoes are hot, add olive oil, garlic, salt, pepper and 6 tablespoons potato cooking liquid . Mash with a potato masher until combined and somewhat smooth.

5. Stir in 1/2 to 3/4 cup tahini sauce; mash until blended in. If potatoes are not smooth enough, add more cooking liquid by tablespoons; be careful not to make the potatoes watery. Taste and adjust seasoning.

6. Keep warm or reheat when ready to serve. Serve hot, drizzled with 2 or 3 more tablespoons tahini sauce and garnished with paprika and parsley.

Black Eyed Pea and Pasta Soup makes use of red pepper in two ways. (Photo by Yakir Levy) Black Eyed Pea and Pasta Soup with Red Pepper This hearty, flavorful soup is inspired by an Italian recipe from the StrazzantiCucina YouTube Channel. It makes use of a sweet red pepper two ways — half of it diced and sautéed in olive oil with other vegetables, and the rest pureed with vegetable broth.

Yield: 3 or 4 servings

INGREDIENTS 1 large sweet red pepper

1 tablespoon extra virgin olive oil, plus more for drizzling

1 onion, chopped

1 carrot, diced small

2 celery ribs, diced small

3 1/2 to 4 cups vegetable broth

1 garlic clove, unpeeled

1 small dried chile, mild or hot

1/4 to 1/2 teaspoon fennel seeds

Salt and freshly ground pepper to taste

1/2 cup ditalini (short tubes) or other small pasta

An 11-ounce package cooked black eyed peas (about 1 1/2 cups)

1 tablespoon chopped Italian parsley

Hot pepper olive oil (optional)

Freshly grated Parmesan cheese (optional)

DIRECTIONS 1. Dice half the red pepper. Heat olive oil in a medium-large saucepan over medium heat. Add onion, carrot, celery and diced pepper. Cook, stirring occasionally, until softened, about 7 minutes.

2. Meanwhile, cut rest of pepper in pieces. Puree in a food processor with 1/2 cup vegetable broth.

3. Add 3 cups broth to vegetables in pan. Stir and bring to a boil. Add garlic clove, dried chile, fennel seeds, salt and pepper. Return to a boil. Cook, covered, for 10 minutes.

4. Add pureed red pepper mixture and return to a boil. Cook for 5 minutes or until vegetables are tender.

5. Remove and discard chile and garlic clove.

6. Add pasta to pan, return to a boil and cook for 5 minutes. Stir in cooked black eyed peas and bring to a simmer. Cook for 5 more minutes or until pasta is just cooked. If soup is too thick, add more broth and heat through.

7. Taste and adjust seasoning. Just before serving, stir in chopped parsley. Serve drizzled with extra virgin olive oil, and with hot pepper oil and grated Parmesan cheese if desired.

Faye Levy is the author of 1,000 Jewish Recipes.