Quinoa for Passover

[Guest guest]

Enjoy!

Shoshana

 

Sicilian-Style Toasted Quinoa

 

Rinsing the quinoa and then toasting it gets rid of the green, raw,

and slightly bitter taste this grain can have.

 

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 Parmesan cheese

 

In a small bowl, combine sun-dried tomatoes and boiling water. Let

stand 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.