Live Earth Farm (Com)Post

Keep up to date with latest news, announcements and events from the farm.

Toasted Quinoa with Kale and Pine Nuts

30 April

Whole grains and seeds such as quinoa digest slowly, avoiding the inflammatory blood sugar spikes. Dry-roasting quinoa and starting its cooking with boiling water helps grains to cook up fluffy and separate.

Ingredients:
1 cup quinoa, washed and drained
1/2 teaspoon sea salt
2 tablespoons olive oil, divided
1¾ cups boiling water
1 bulb green garlic, minced
4 cups lightly packed chopped kale leaves
1 tablespoon fresh lemon juice
1/3 cup pine nuts, toasted

Directions:
1. Dry-roast quinoa in a medium saucepan, stirring until golden and fragrant, about 6 minutes. Add salt, 1 tablespoon olive oil, and boiling water. Reduce to low, and cover. Simmer for 20 minutes. Let stand for 5 minutes, then fluff with a fork.
2. In a skillet over medium-high heat, add the remaining olive oil and garlic, sauté for 30 seconds. Add the kale and sauté until deep green and tender, about 3-4 minutes. Stir in the cooked quinoa, lemon juice, pine nuts, salt, and pepper to taste.

Serves 4

Tags: , ,