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Sicilian-Style Toasted Quinoa

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Rinsing the quinoa and then toasting it gets rid of the green, raw,and slightly bitter taste this grain can have.

List of Ingredients

2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
8 cups shredded Swiss chard (1/2 kilo)
2 tomatoes
3/4 teaspoon salt
2 cups quinoa, rinsed and drained
1/2 teaspoon pepper
1/2 cup nuts or sunflower seeds
1/3 cup golden raisins
1/3 cup grated soy parmesan cheese


Recipe

In a small bowl, combine sun-dried tomatoes and boiling water. Letstand until softened, about 20 minutes. (Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice.

In large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned. Add Swiss chard, sprinkle with salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.

3. Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden. Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil. Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.

4. Transfer mixture to large bowl. Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture and tomatoes. Toss with a fork to combine.