Since many were so intrigued and interested in the red palm oil I use to pop popcorn, I thought I would share another very flavorful use of this great traditional oil — refried quinoa (or any grain).
I am a huge fan of quinoa, while my son and husband are just so-so about it. However, if I refry the quinoa in a flavorful oil such as red palm oil, they love it. Love it. The flavor just pops! Not to mention the color. 😉
This is a super easy recipe to make. You can use it as a warm side dish with roasted chicken or meatballs, or as the base for a cold grain salad*. The key is to use thoroughly cooled, cooked quinoa when refrying — so as to preserve the integrity of each beautiful grain. (Who likes mushed up quinoa, or any grain for that matter?)
If you don’t have red palm oil, use coconut oil or any other traditional fat to boost the flavor when refrying any grain.
- 1/4 cup red palm oil (or other traditional fat)
- 1 onion, diced
- 3 cloves garlic, crushed
- 5 to 6 cups cooked and thoroughly cooled quinoa (or other grain) — see how to cook whole grains
- sea salt and pepper, to taste
In a cast iron skillet over medium heat, saute the onions and garlic in the oil until soft.
Add the quinoa and mix in gently, without mashing up the beautiful grains. Bring all to a warm temperature. Salt and pepper to taste. Remove from heat and serve!
*If using for a cold grain salad, you don’t need to do any of this warm — just make sure the red palm oil is liquid before stirring it into the cold, cooked quinoa.
I hope you’ll like this — I can’t imagine how anyone wouldn’t. 🙂 What fat and/or seasonings do you use to refry grains?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!