Unlike processed grains, whole grains and seeds such as quinoa digest slowly, avoiding inflammatory blood sugar spikes. Dry-toasting quinoa and starting its cooking with boiling water help grains to cook up fluffy and separate.
Recipe Cook Time:
Recipe Ingredient Details:
1 cup quinoa (washed and drained)
1/2 teaspoon sea salt
2 tablespoons olive oil (divided)
1 3/4 cups boiling water
3 cloves garlic (minced)
4 cups lightly packed chopped kale leaves
1 tablespoon fresh lemon juice
1/3 cup pine nuts (toasted)
Salt and pepper (to taste)
Dry-toast quinoa in a skillet, stirring until golden and fragrant, about 6 minutes.
Transfer to a medium saucepan; add sea salt, 1 tablespoon olive oil, and boiling water.
Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; then fluff with a fork.
In a skillet over medium-high heat, add remaining olive oil and garlic; sauté 30 seconds. Add kale; sauté until deep green and tender, 3–4 minutes.
Stir in cooked quinoa, lemon juice, pine nuts, and salt and pepper to taste.
Recipe Additional Notes:
Per serving: 329 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 36g carb, 5g fiber, 319mg sodium
Mon, 2011-03-28 17:49