Unlike processed grains, whole grains and seeds such as quinoa digest slowly, avoiding inflammatory blood sugar spikes. Dry-toasting quinoa and starting its cooking with boiling water help grains to cook up fluffy and separate.
Toasted Quinoa with Kale and Pine Nuts
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Ingredients
- 1 cup quinoa washed and drained
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil divided
- 1 3/4 cups boiling water
- 3 cloves garlic minced
- 4 cups lightly packed chopped kale leaves
- 1 tablespoon fresh lemon juice
- 1/3 cup pine nuts toasted
- Salt and pepper to taste
Instructions
- Dry-toast quinoa in a skillet, stirring until golden and fragrant, about 6 minutes.
- Transfer to a medium saucepan; add sea salt, 1 tablespoon olive oil, and boiling water.
- Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; then fluff with a fork.
- In a skillet over medium-high heat, add remaining olive oil and garlic; sauté 30 seconds. Add kale; sauté until deep green and tender, 3–4 minutes.
- Stir in cooked quinoa, lemon juice, pine nuts, and salt and pepper to taste.
Recipe Notes
Nutrition Facts
Toasted Quinoa with Kale and Pine Nuts
Amount Per Serving
Calories 329
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 2g
10%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Sodium 319mg
13%
Total Carbohydrates 36g
12%
Dietary Fiber 5g
20%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
Per serving: 329 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 36g carb, 5g fiber, 319mg sodium
