Quinoa-Spinach….Delightful!Posted: August 14, 2013
Vegetarian by request…..here you go, Lynne! Healthy, delicious, nutritious! This dish is a great side or plentiful enough for a main entree.
3/4 cup Quinoa
3 TBLS Extra Virgin Olive Oil
6 TBLS Raw Sunflower Seeds
2 Garlic Cloves – Chopped
1 Bag Baby Spinach Leaves
Bring a pot of lightly salted water to a boil. Add 3/4 cup quinoa and gently boil for about 15 minutes. Drain and set aside to cool.
Heat olive oil in a skillet over medium heat and add sunflower seeds. Toss around until lightly browned (5 minutes.) Add chopped garlic and saute for one minute more. Add the cooled quinoa and the spinach leaves to the skillet. (It will seem like a lot of spinach leaves, but they cook down quickly.) Using a pair of tongs, mix all ingredients in the pan as spinach leaves wilt and the sunflower seeds and quinoa are mixed in throughout. Once well combined, squeeze half the lemon atop the mixture, give it one last toss, and sprinkle with shredded cheese. Season with salt/pepper to taste.
There are no mistakes with this recipe as you can make adjustments to this recipe to suit your individual likes. More cheese? Less Spinach? It’s up to you. This is how I prepare this dish and it’s fast, easy, and delicious! Let me know what you think!
Until next time, Buon Appetito!