This versatile recipe can be used with rice, millet or virtually any grain. An incredible dinner ready in no time at all!
toasted quinoa with fennel and kale
(makes about 4 cups)
what you’ll need:
- 1 cup (250 mL) rinsed and dried quinoa (see tips)
- 2 cups (500 mL) water
- ¼ cup (60 mL) olive oil
- 1 cup (250 mL) sliced red onion
- 1 cup (250 mL) sliced fennel, reserving fennel fronds (see tips)
- 2 cups (500 mL) roughly chopped kale
- ¼ cup (60 mL) Pesto Sauce
- 1 tbsp (15 mL) fresh lemon juice
- ½ tsp (2 mL) sea salt
- ½ tsp (2 mL) freshly ground black pepper
- ¼ cup (60 mL) roughly chopped basil leaves
instructions:
1. Warm a medium sauce pan over medium/high heat.
2. Add quinoa and stirring often toast until aromatic; about 5 minutes.
3. Add water and bring to a simmer.
4. Turn heat to low and cover with a tight-fitting lid. Simmer for 2 minutes.
5. Remove from heat and set aside to finish cooking.
6. Place 2 tbsp (30 mL) of oil in a large sauté pan and warm over high heat.
7. Add onions and fennel to the hot sauté pan. Turn heat to medium/low and stirring frequently cook until fennel is soft; about 10 minutes.
8. Add kale to the pan and mix well to combine. Cook until kale is wilted and bright green; about 5 minutes.
9. Add the cooked quinoa, pesto sauce, lemon juice & salt and pepper to the sauté pan and mix well to combine.
10. Place on a platter or in deep bowl, garnish with fennel fronds, fresh basil leaves and remaining olive oil and serve immediately.
Enjoy!
chef jordan’s tips:
- Rinsing quinoa and other grains is important to remove impurities. Often, grains are packed with starch to absorb moisture. To remove that starch, rinse under cold water until the water runs clear. Spread on a sheet pan to dry thoroughly before toasting.
- I love fresh herbs as they add an incredible fresh flavour to dishes. Fennel fronds are the soft ‘leaves’ growing from the celery-looking stocks of fennel. Remove fronds and rinse under cold water. Dry well before serving.
