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Nutrition Facts
Serving Size 1 (196g) Recipe makes 6 servings
Calories 388
Calories from Fat 134		(34%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 555mg		23%
Potassium 894mg		25%
Total Carbohydrate 54.0g		18%
	Dietary Fiber 6.3g	25%
	Sugars 7.5g
Protein 13.4g		26%
detailed view... how is this calculated?

Sicilian-Style Toasted Quinoa

Recipe #54016 | 50 min | 20 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Rita~
Feb 13, 2003

Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com

SERVES 6 -8 (change servings and units)

Ingredients

1/3 cup sun-dried tomato (not oil-packed)
1 cup boiling water
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
8 cups shredded swiss chard (1 pound)
3/4 teaspoon salt
2 cups quinoa, rinsed and drained
1/2 teaspoon pepper
1/2 cup salted dry roasted sunflower seeds
1/3 cup golden raisin
1/3 cup grated parmesan cheese

Directions

1
In a small bowl, combine sun-dried tomatoes and boiling water.
2
Let stand until softened, about 20 minutes.
3
(Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice.
4
In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
5
Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned.
6
Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
7
Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
8
Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
9
Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
10
Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
11
Transfer mixture to large bowl.
12
Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
13
Toss with a fork to combine.

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Featured Reviews for This Recipe

From: JanuaryBride

On Jan 18, 2010

I really enjoyed this; tasty and appealing to the eye! Made it exactly as written except that my sun dried tomatoes were packed in oil. . .but I still plumped them up in boiling water per the recipe. I am serving it this evening at room temperature aside some Eggplant Parm for a great and satisfying vegetarian meal. Back to note that both DH and I think this is the best quinoa recipe we have tried thus far (and we have tried many). Can wait to try it cold tomorrow for lunch. Thanks Rita!!! Made for Photo Tag.

0 people found this review helpful

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From: jimnyo

On Oct 21, 2006

This was better than I expected, but I didn't love it, although I wanted to. I think I might just have to get used to the flavor and texture of quinoa since it's totally new to us. I only had oil-packed sun-dried tomatoes, so I drained them and squeezed as much oil out as I could in a paper towel. I also used a little of the oil to saute the chard. I used toasted pine nuts instead of sunflower seeds, which seemed to work beautifully. I also substituted 2 of the 4 cups of water with 2 cups of chicken broth I had on hand. My husband liked it (which says A LOT), especially when he added some of the bacon that was on our chef salad to it. He said the smoky flavor went well with the other flavors. I tried it and he was right! So if you don't absolutely have to make it vegetarian, try the bacon.

1 people found this review helpful

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From: ChefTop

On Jul 1, 2005

This was an awesome salad-one of my first attempts to cook quinoa. Was a hit at a BBQ, especially among vegetarian friends. Definitely, cook the quinoa first as it does take longer. I made a few changes; used spinach instead of chard and added 2 roasted red peppers (chopped finely) as well as the juice of 1/2 a lemon. Will be sharing the recipe w/a few people. Thx Rita for a wonderful addition to my recipe book!

3 people found this review helpful

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From: BurritoBoy

On Jun 22, 2004

I didn't have sundried tomatoes and made it vegan (I used a little more oil and no cheese) and it was very good. I would start the quinoa first as it takes longer, otherwise the veggies might get overcooked (or at least sit around for a while). I think you could substitute any leafy green for the chard and any type of nut for the sunflower seeds and it would still be good. I bet spinach and walnuts would be good.

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