Crispy Quinoa With Kale
Saute quinoa in olive oil for a toasted flavor and slightly crispy texture. Add kale and grated cheese and enjoy this healthy and flavorful dish.
- Serves: 6 persons
- 1bunch of kale (thick bottom part of the stem removed)
- 1cup quinoa (uncooked)
- 2teaspoons cumin
- 1teaspoon cinnamon
- 2cloves of garlic (finely chopped)
- 2eggs (whisked)
- 9tablespoons of olive oil
- ½to 1 cup of grated cheese
Step 1Quinoa has a natural coating, called saponin, that can make the cooked grain taste bitter or soapy. Luckily, it's easy to get rid of this coating just by rinsing the quinoa just before cooking. Boxed quinoa is often pre-rinsed, but it doesn't hurt to give the seeds an additional rinse at home.
Step 2Bring 3 cups of water to a boil. Add kale leaves and boil for 3 minutes. Keep the water boiling on the stove but remove the kale and chop it into thin strips.
Step 3Add the quinoa to the boiling water. Turn the heat down to low and simmer the quinoa with a lid for 15 minutes, or until the liquid is absorbed and the quinoa is soft but chewy. Each grain will look like it has popped open.
Step 4Mix the kale, cumin, cinnamon, garlic, and eggs in with the quinoa.
Step 5Heat 3 tablespoons of olive oil in a skillet over high heat. When the oil is sizzling, add 1/3 of the quinoa mixture and smooth it out evenly in the skillet. Let it cook for 3 minutes without stirring so the bottom becomes brown and crispy. Stir once then saute for another 3 to 5 minutes. Remove from the pan.
Step 6Heat another 3 tablespoons of oil in the skillet until sizzling. Add half of the remaining quinoa mixture and again let it cook for 3 minutes without stirring so the bottom becomes brown and crispy. Stir once then saute for another 3 to 5 minutes. Repeat this whole process with the last batch of quinoa. (Cooking the quinoa in three small batches helps the quinoa to brown and become crispy).
Step 7Combine the cooked quinoa in one bowl and grate cheese on top. Serve warm or at room temperature.