recipe: Sicilian-Style Toasted Quinoa

[Guest guest]

No really a Jewish recipe but one of my favorite Shabbat lunches:

 

Sicilian-Style Toasted Quinoa

 

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

Shredded leaves from 1/2 kilo chard

1/2 teaspoon salt

1 cups quinoa, rinsed and drained

2-3 diced tomatoes

1/2 teaspoon pepper

1/2 cup salted dry-roasted sunflower seeds or sliced almonds

1/3 cup raisins

1/3 cup grated Parmesan cheese

 

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 chard, sprinkle with salt, and

cook, stirring frequently. After the chard cooks down a bit, add the

tomatoes. Continue cooking until chard is tender, 5-7 minutes altogether.

 

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 2 cups water, pepper, and

remaining 1/4 teaspoon salt and bring to a boil. Reduce to a simmer,

cover, and cook 12 to 15 minutes or until quinoa is tender.

 

Transfer mixture to large bowl. Stir in sunflower seeds or almonds,

raisins, Parmesan and vegetables. Toss with a fork to combine.

 

To serve on Shabbbat, this keeps nicely in a covered casserole in a

warm oven.