Quinoa is like a mix between a seed and a grain — it’s gluten-free, it’s high in fiber, protein and amino acids, and it’s packed with nutrients and antioxidants. It has an earthy, nutty flavor that’s subtle enough to work well with many types of seasonings and preparations, making it easy to pair with any main dish.
One of the best things about quinoa is the ease with which you can prepare it. You can make it right on your stove top in a covered pot, or even in a rice cooker. Use a 2-to-1 ratio of liquid-toquinoa, and pack in lots of extra flavor by using stock or broth instead of water. If you’re worried about sodium, you can use a low-sodium stock, or cook your quinoa with a mixture of both water and stock.
A good rule of thumb is to think about what you’re pairing your quinoa with when you consider which stock to use. If you’re cooking red meat, use beef stock. If you’re having chicken or duck, use chicken stock. If you’re pairing with a light fish or a vegetable dish, use vegetable stock.
This recipe calls for olive oil and garlic, but you can use any combination of oil and spice that suits your fancy. Try butter with rosemary and sage, or a dash of salt and pepper with a flavor infused cooking oil. Be creative with your quinoa!
Garlic and Olive Oil Quinoa with Kale
· 4 cups of raw kale,
chopped into bite-sized
pieces
· 2 cups stock (beef, chicken
or vegetable)
· 1 cup dry quinoa
· 3 tablespoons olive oil
· 3 cloves of garlic, minced
· Sea salt and pepper to taste
Whether you are using a rice cooker or a covered pot on your stove top, the quinoa will take about 20 minutes to cook. If you’re using a rice cooker, put your liquids and dry quinoa into the cooker and set it. If you’re using a covered pot on your stovetop, put the stock in your pot and bring it to a boil. Once the liquid is boiling, add the quinoa and reduce the heat to a low simmer. Cover and cook for 20 minutes, or until all the liquid is absorbed, stirring frequently. Remove the quinoa from heat and set aside.
Next, take a large saucepan and add your three tablespoons of olive oil, setting the pan to a mediumhigh heat. Add your minced garlic to the oil and saute´ until the garlic is soft and aromatic. Add your kale and saute´ for another 5 minutes, or until the kale is bright, coated in the olive oil and slightly wilted. Add your prepared quinoa and mix until the ingredients are combined and heated through — about 2 minutes. Add a bit of sea salt and pepper and serve. It makes a great side dish for any meal, or a wonderful lunch all by itself. Enjoy!
ALICIA BANE is Wire Editor of The Times Record, and a food blogger. See more recipes from her at eeshaeats.wordpress.com
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