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.
  • 1/3 cup sun-dried tomatoes (not oil-packed)
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 8 cups shredded Swiss chard (1 pound)
  • 3/4 teaspoon salt
  • 2 cups quinoa, rinsed and drained
  • 1/2 teaspoon pepper
  • 1/2 cup salted dry-roasted sunflower seeds
  • 1/3 cup golden raisins
  • 1/3 cup grated Parmesan cheese

1. 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.

2. 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 1/4 teaspoon of 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 sun-dried tomatoes. Toss with a fork to combine.

Nutritional Information
Per serving: 587 calories, 23g total fat, 3.9g saturated fat, 8.6g monounsaturated fat, 8g polyunsaturated fat, 9.6g dietary fiber, 20g protein, 81g carbohydrate, 7mg cholesterol, 859mg sodium.
Good source of: fiber, folate, iron, lutein & zeaxanthin, magnesium, potassium, selenium, vitamin B6, vitamin C, vitamin E, vitamin K, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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