Gluten free cholent is easy and delicious when you replace the barley with quinoa. We love this version with a few special surprise ingredients.
This cholent is kosher for Passover too. If you don’t have a crockpot just put it in a disposable baking tray, cover tightly and cook it in the oven on low.
Make your own onion soup mix with our all natural recipe.
Related: 3 Ways to Spice Up Your Cholent
Passover Gluten Free Quinoa Cholent
Servings
8 Servings
Ingredients
- 1 to 1 1/2 pound cholent meat/stew beef
- 1 onion cut into chunks
- 1 package onion soup mix
- 4 medium potatoes unpeeled, cut in chunks
- 1 large sweet potato peeled, cut in chunks
- 1 cup button or cremini mushrooms quartered
- 1 ½ cup quinoa
- 2 teaspoon paprika
- 2 bay leaves
- 5 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Optional additions: 2-4 uncooked eggs in their shells or 1 package matzo ball mix prepared per package instructions
Instructions
- 1 Places all ingredients into the crock pot and cover with water.2 Then either place the eggs gently on top or cover the top with the matzo ball batter to seal in the chulent and provide a fun topping that tastes great with the chulent.3 Turn the crockpot on high for 2 hours then lower it to low for the remaining time, usually about 17 hours from the time shabbat starts until lunch the next day.4 If you made the eggs, don”t forget to take them out and crack the shell before eating them with the chulent.
I started with lentils and garbanzos but I want to move quinoa cause it’s low carb (I ‘m type 2 diabetic). I use sweet potatoes potatoes onions and mushrooms. Then top it with kishka and marrow bone. I’ve been adding a 1/4 teaspoon of cayenne but thinking of using a jalapeño instead. Question is the 1 1/2 cups quinoa the cooked volume?. I use a 2 qt crockpot so that’s a lot.
It is the raw volume but this recipe is meant for a 6qt pot so you would want to decrease everything to fit your pot
Please, please totally ignore the last posting of mine. I voiced the instructions and auto correct Changed everything. It should be as follows:
I make Pesach cholent every year. Instead of beans, I put in matzo farfel on one side of the casserole, it comes out like a stuffing at the end. I use potatoes, carrots, quartered onions, and on the very top I put shelled hard boiled eggs so they get all brown and thick slices of kishka. Everything else in your recipe is what I use. Again I apologize for the first comment.
I make piss off chilling every year. In lieu of the beans I add matzo in one side of the pan I use potatoes, carrots, onions, quartered I had on the very top hard boiled shelled eggs so they get browned and I add slices. Thick slices of Kika my family absolutely adores it. Otherwise your recipe is similar to mine.
The recipe says to cover with water. How much water?
It is best to just cover all the ingredients with water, should be 3-4 cups.
I would put it covered in the oven at 200 F for a minimum of 8 hours, but it could stay about 18 if needed, it will just change textures a bit.
If I’m making it in the oven how long do I cook and at what temp?
It is not necessary, but can’t hurt.
Do you need to oil the crock pot beforehand?
It is better to let it sit in refrigerator for a bit so it can thicken.
do you refrigerate the matzo ball mix 15 min as per instructions or just mix together and put in cholent
Yes you can, put the eggs on top
can you do both the eggs and the matza ball mix? If so… do the eggs go on top or underneath the crust?
No, just rinse it well
Do you cooked the quinoa before adding it to the crockpot?
What size crock pot? The one I have is huge, 6-7 quart? Thanks Annette
how long would this need to cook in the oven?
thanks