Skillet Toasted Quinoa Food

TOASTED QUINOA PILAF

Steps:

• Place the quinoa in a large, ungreased skillet and toast it, stirring frequently, over medium heat until it has a nutty aroma and has darkened slightly. Remove the quinoa from the pan and simmer in water, covered, until tender. There should be about 4 cups.
• Heat butter or oil or both in the skillet. Add onions and apple and cook over medium heat, stirring frequently, until they become very tender and golden brown.
• Stir in the cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as a side dish with poultry or meat or use as a stuffing.

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.

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.

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!

QUINOA-BATTER FISH FRY

Steps:

• 1. Season the fish with salt and pepper. In a large bowl, whisk together the quinoa flour, toasted quinoa, baking powder, cornstarch, and 1/2 teaspoon salt. Whisk in the club soda to make a batter. The consistency will be thick and it should cling to the fish, but it may dry out as it rests, in which case, whisk in a little more club soda.
• 2. Line a large plate with 2 layers of paper towels. Add enough oil to a large skillet to reach 1 inch/2.5 centimeters up the sides of the skillet and heat over medium-high heat until shimmering.
• 3. Dip each piece of fish, one at a time, in the batter and add to the skillet. Cook until deep golden and crusty on both sides, about 10 minutes total. You can add a few pieces of fish to the skillet, but avoid overcrowding.
• 4. Transfer the cooked fish to the prepared plate and repeat with the remaining fish. Add more oil if needed, allowing it to heat prior to adding more fish. Serve hot with lemon wedges, lime wedges, or malt vinegar.

SKILLET QUINOA SALAD

Steps:

• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
• Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.