Whole grains and seeds such as quinoa digest slowly, avoiding the inflammatory blood sugar spikes. Dry-roasting quinoa and starting its cooking with boiling water helps grains to cook up fluffy and separate.
1 cup quinoa, washed and drained
1/2 teaspoon sea salt
2 tablespoons olive oil, divided
1¾ cups boiling water
1 bulb green garlic, minced
4 cups lightly packed chopped kale leaves
1 tablespoon fresh lemon juice
1/3 cup pine nuts, toasted
1. Dry-roast quinoa in a medium saucepan, stirring until golden and fragrant, about 6 minutes. Add salt, 1 tablespoon olive oil, and boiling water. Reduce to low, and cover. Simmer for 20 minutes. Let stand for 5 minutes, then fluff with a fork.
2. In a skillet over medium-high heat, add the remaining olive oil and garlic, sauté for 30 seconds. Add the kale and sauté until deep green and tender, about 3-4 minutes. Stir in the cooked quinoa, lemon juice, pine nuts, salt, and pepper to taste.