Sicilian-Style Toasted Quinoa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced keen-wa ) was considered the mother grain that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular supergrains, it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. Ingredients:
1/3 cup sun-dried tomato (not oil-packed) |
1 cup boiling water |
2 tablespoons olive oil |
1 medium red onion, finely chopped |
2 cloves garlic, minced |
8 cups shredded swiss chard (1 pound) |
3/4 teaspoon salt |
2 cups quinoa, rinsed and drained |
1/2 teaspoon pepper |
1/2 cup salted dry roasted sunflower seeds |
1/3 cup golden raisin |
1/3 cup grated parmesan cheese |
Directions:
1. In a small bowl, combine sun-dried tomatoes and boiling water.
2. Let stand until softened, about 20 minutes.
3. (Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice.
4. In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
5. Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned.
6. Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
7. Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
8. Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
9. Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
10. Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
11. Transfer mixture to large bowl.
12. Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
13. Toss with a fork to combine.
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