Roasted Quinoa with Kale and Almonds

Roasted Quinoa with Kale and Almonds

Quinoa, the “mother of all grains,” has come a long way since it was first cultivated by the ancient Incas more than 3,000 years ago, and then scorned as ‘food for Indians’ by the Spanish conquistadors, who for a time banned its cultivation. Next year, 2013, has been declared International Year of Quinoa by the United Nations. And NASA may use the crop in its Controlled Ecological Life Support System for long-duration human occupied spaceflights. With 18% protein content, quinoa is a good source of fiber, phosphorus, magnesium, iron, and calcium. It’s great for vegans and those who are lactose intolerant, and it’s easy to digest for space travelers too!

Roasted Quinoa with Kale and Almonds
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The kale and almonds give this dish a rich texture that you can really sink your teeth into.
Ingredients
  • 1 tablespoon, sesame oil
  • 1 cup quinoa, rinsed
  • 2 cups kale, chopped into small pieces
  • 1¾ cups water
  • ½ cup roasted almonds, chopped or slivered *
Instructions
  1. Heat the sesame oil on low in a medium saucepan. Add the quinoa. Bring to medium heat and sauté for 3-4 minutes, until the quinoa begins to get fragrant.
  2. Add the chopped kale and stir to combine. Add the water and bring to a boil. Reduce to a low simmer, cover and cook for 12 minutes.
  3. Remove from heat and allow the quinoa to sit covered for another 10 minutes.
  4. Add the toasted almonds and serve.
  5. NOTE:
  6. *To Roast the Nuts: Heat oven to 350 degrees Fahrenheit. Place the nuts on a dry baking sheet. Bake for approximately 8-9 minutes, checking often. The nuts are done when they start to change color and impart a nutty fragrance. Remove from the hot baking pan and cool. Store in a sealed container in a cool, dry place, and the nuts will remain fresh for up to 2 weeks.

 

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