Monday, February 25, 2013

Toasted Quinoa with Kale and Pine Nuts

Toasted Quinoa with Kale and Pine Nuts: 1 cup quinoa (washed and drained),   1/2 teaspoon sea salt,   2 Tbs olive oil (divided),   1 3/4 C boiling water,   3 cloves garlic (minced),  4 cups lightly packed chopped kale leaves,   1 Tbsp fresh lemon juice,   1/3 C 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 courtesy of Delicious Living.

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