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Quinoa, Sicilian-Style (P, KLP, TNT)
Source: Unknown
Serves: 4 as a main course, 6 as a side dish

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 kilo chard, leaves shredded
1/2 teaspoon salt
1 cup quinoa, rinsed and drained
2 to 3 tomatoes, diced
1/2 teaspoon pepper
1/2 cup dry-roasted sunflower seeds, salted or almonds, sliced
1/3 cup raisins
1/3 cup Parmesan cheese, grated

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 chard, sprinkle with salt, and cook, stirring frequently. After the chard cooks down a bit, add the tomatoes. Continue cooking until chard is tender, 5 to 7 minutes altogether.

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 2 cups water, pepper, and remaining 1/4 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 or almonds, raisins, Parmesan, and vegetables. Toss with a fork to combine.

To serve on Shabbat, this keeps nicely in a covered casserole in a warm oven.

Poster's Notes:
You probably can use spinach instead of the chard.

I got this from another list, and thought it might be useful for those of us looking for different ways to prepare quinoa. It's even KLP using the almond option! It can be used as a side dish or a light main course. The source didn't indicate the number of servings, but I would guess 6 as a side dish or 4 as a main course.

Since I don't like raisins, I'll either eliminate them or substitute dried cranberries.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: N/A