Toasted Quinoa Saute With Lemony Cabbage And Dill Food

TOASTED-QUINOA SAUTE WITH LEMONY CABBAGE AND DILL

Steps:

• Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).
• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
• Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

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!

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.