Best Sicilian Style Toasted Quinoa Recipes

SICILIAN-STYLE TOASTED QUINOA

Steps:

• 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 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
• 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.
• Transfer mixture to large bowl.
• Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
• Toss with a fork to combine.

QUINOA WITH ROASTED VEGETABLES

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

GARLIC QUINOA

Steps:

• Sauté onion in olive oil for 2-3 minutes; add garlic and continue sautéing for another 30 seconds or so.
• Add quinoa, water and salt to pan; bring to boil then reduce heat then cover and simmer 15 minutes until liquid is absorbed.

HOW TO PROPERLY CLEAN AND TOAST QUINOA

Steps:

• Each grain of quinoa (unless pre-washed) is covered in a soapy substance called saponin. It tastes bitter and will affect the taste of your quinoa if you don't remove it.
• TO REMOVE THE SAPONIN:.
• First measure the quinoa and put it into a large bowl. Fill it with clean water. Let is soak for a little while. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.
• Once the soapy residue is off strain the quinoa in a fine mesh sieve then rinse the quinoa with fresh water and set aside.
• Now get a big heavy saute pan (I used a 12" stainless steel pan) and heat it up on medium low. Put one cup of the wet quinoa into the saute pan (anymore and it will be over crowded). Using your wire whisk start moving the quinoa around the pan.
• Once it gets hot, the water is absorbed and the quinoa starts popping you know it's finally drying out. Keep swishing it around with the whisk until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty.
• When it's sufficiently done, remove from the pan and place in a bowl to cool.
• Store it in a jar in the fridge so it will last a while. When ever you want some just go get it.
• It pays to do 3-4 cups at a time so you have some on hand.
• Bon Appetit!

SOUTH AMERICA QUINOA

Steps:

• Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
• Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
• Toss the avocado with remaining tablespoon of lemon juice.
• Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

QUINOA SIDE DISH

Steps:

• Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
• In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

SKILLET-TOASTED QUINOA

Steps:

• 1. Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. It will make slight popping sounds as it approaches being done. To best ascertain doneness, scoop out a teaspoon, cool it slightly, and taste it. Touching it directly in the pan will not be a sure test, as the quinoa will be releasing steam.
• 2. Remove the skillet from the heat. Season the quinoa to taste and serve as a side or proceed with a recipe.

QUINOA-TOASTED

Steps:

• Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
• Put rinsed quinoa into a large frying pan over medium heat.
• Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
• Remove from heat and pan and cool.
• Store in a clean jar with a tight fitting lid.
• Keeps for up to 1 month.