Gorgeous Mediterranean Quinoa: Detox recipe 6 of 21April 28, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. And if you want to join our group and see what all the fuss is about, get the detox program manual, cookbook and access to our online forum by signing up here. It’s ok to start a few days late!
Honestly, I get sick and tired of quinoa this, quinoa that. The darling of the health food world! A complete protein. Light and fluffy. Easy to cook. Easy to sprout! And you know you’ve earned your Crunchy badge of honor when you can pronounce it without wincing.
Admittedly, it is pretty great. I used to eat it constantly, even just plain with some olive oil and salt. I guess I got a little bored and distracted when my local Whole Foods revamped their bulk bin aisle to sell about a million other grains. (Bhutanese red rice, anyone?)
But a recipe like this…Wowza! It’s enough to get me back in the quinoa game for sure.
Today I am grateful to my friend Sarah for contributing this gorgeous dish. You can find her at sarahwilhelmwellness.com.
Gorgeous Mediterranean Quinoa
Serves about 4serves about 4
1 cup quinoa
2 cups vegetable broth
1 Tbl. extra-virgin olive oil
1 small red onion, chopped fine
3 cups loosely packed kale, washed and chopped, stems removed
1/2 cup pine nuts (a less expensive option is almond slivers), toasted
1/2 cup pitted kalamata olives, chopped
Optional for non-detoxers: feta cheese
1 Tbl. lemon juice
1 small shallot, minced
juice and zest of 1 orange
1/3 cup extra-virgin olive oil
salt and pepper
Rinse the quinoa thoroughly, and combine with vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer without stirring, covered, for about 15 minutes or until all the broth has cooked down. Let sit for 10 minutes, then fluff with a fork.
While the quinoa is cooking, heat 1 tablespoon olive oil in a pan and add the onions. Saute for about 5 minutes untilsoftened, then add the kale. Cover and cook for about 2 minutes more or until kale is softened, stirring frequently. Set aside.
Combine the juice and zest from the orange with the shallot and lemon juice, and gradually whisk in the olive oil, seasoning with salt and pepper.
Toss the quinoa with the kale and onions, pine nuts, olives and dressing. If you are not detoxing, adding feta is also lovely.