I’ve been doing a lot of experimenting with Quinoa lately and trying dishes I usually do with pasta, and I have to say I’m enjoying the results! One of my favorite vegetables is Rapini, its Italian broccoli, and we usually steam it and add olive oil, fresh garlic and hot chili pepper. A lot of times we combine it with pasta, a meal in itself.
Here is my Quinoa version of the rapini dish
Discard yellow or damaged leaves and cut off woody stems
Rinse rapini very well and shake excess water
In a deep skillet pour enough olive oil to cover the bottom and a bit more
Chop as much garlic as you like and add chili pepper
Heat on med and watch the garlic get golden not brown
Add the rapini a bit at a time and toss, cover and steam for a couple of min
Remove cover and toss again
Rapini should be bright green and firm
Add sea salt to taste
Add cooked Quinoa and stir
Can be eaten hot or cold!