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 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 tablespoons fresh lemon juice
1/3 cup pine nuts (toasted)
Dry-toast quinoa in a medium saucepan, stirring until golden and fragrant, about 6 minutes. Add 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
Thu, 2013-01-31 14:02