Recipe- Quinoa kinda pilaf

Happy Monday! It’s back to school week and summer’s coming to a close.┬áTime to eat well to stay healthy as sick season’s on it’s way.

I made this last night, it took a little time but it was totally worth it and the leftovers are divine. Try it, it’s delicious and high in protein to keep you going.

You’ll need:

  • High quality extra-virgin olive oil
  • A small pinch of cumin seed
  • 1/2 cup of slivered almonds
  • 1 medium onion, chopped well
  • 1 cup of quinoa (I prefer the ┬áred)
  • 2 tablespoons of unsalted butter
  • 2 stalks of kale, chopped really finely
  • Celtic sea salt

 

This is what you do:

  1. Take your cumin and put it in a small frying pan on medium heat, stir until lightly toasted, it’s done when you can smell it and they’re a little brown. Remove from pan.
  2. Take the almonds and do the same thing. When done, remove from pan and put aside.
  3. Add a little olive oil to your pan and set heat to medium low. Add the onions and caramelize them, this should take about 20 minutes, the slower you cook them the more flavor comes out. When they’ve been cooking for about 10 minutes, leave them, grab a strainer and the quinoa.
  4. Rinse the quinoa really well before cooking, quinoa contains saponins which taste bitter and keep it from sprouting, you want to rise this off until the water is no longer “soapy”.
  5. Follow directions to cook the quinoa while the onions are still going. When the quinoa’s done, put it back in the strainer to drain really well. Make sure to shake it, the water likes to hang out.
  6. Add the butter to the onions and let melt, add the almonds and cumin and let mingle for a few minutes.
  7. Increase the heat and add the kale, let cook about 45 seconds or until it looks wet and shiny.
  8. Add the quinoa and mix really well, let it heat up and dry out a little on the flame, This should take about 3-5 minutes depending on the heat, make sure to stir it really well.
  9. Taste, add a pinch of salt if needed and serve.

This is great with eggs, room temperature as a salad or as a side, I wish I made more the leftovers didn’t last long. Enjoy!

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