1 cup quinoa
1 T. olive oil
1 tsp. minced garlic
½ tsp. salt
2 cups water
5 ounces spinach (fresh “bunch”)
1 cup grape tomatoes (I diced 2 Roma tomatoes)
½ cup Parmesan cheese
½ cup chopped walnuts
1 T. Basil leaves for garnish (I added 1 tsp. basil near end of cooking)
Place quinoa in small bowl, add water to cover, swish to rinse. Pour into fine mesh
strainer and drain well. I rinsed it more when in the strainer. This is important in
order to get thin coating off the quinoa or it will be bitter. It might be prewashed
but to be sure, just rinse it well.
Heat oil in large skillet. Add quinoa. Cook, stirring, over medium heat until golden
brown, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2
cups water. Bring to a boil, reduce heat, cover and cook over medium-low heat until
water is absorbed, about 15 minutes. Add spinach and tomatoes. Cook over medium
heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in
walnuts and cheese.
Just in case you wonder how to pronounce quinoa. . .It is pronounced “ keen wah”
and these are informative articles on health benefits of quinoa.