Ingredients
1 cup quinoa
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups water (or use low sodium vegetable or chicken broth)
6 ounces fresh baby spinach
1 cup grape tomatoes
½ cup walnut pieces, raw
½ cup Parmigiano-Reggiano cheese, freshly grated
Torn fresh basil leaves (optional garnish)
Directions
- Place quinoa in a small bowl, add water to cover, and swish to rinse. Pour into a fine mesh strainer and drain well (it's important to rinse quinoa).
- Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, constantly stirring for 1 minute. Add water and heat to a boil. Cover over medium heat and let cook until water is absorbed, about 15 minutes.
- When quinoa is cooked, add spinach and tomatoes directly to skillet. Stir-fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves. Serve warm.
Nutrition Information
Serving size: 1 Cup
Serves 5
Serves 5
Calories: 340; Total Fat: 19g; Saturated Fat: 3g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 270mg; Total Carbohydrate: 30g; Dietary Fiber: 12g; Sugars: 3g; Protein: 13g; Vitamin A: 30%; Vitamin C: 15%; Calcium: 20%; Iron: 20%
