Parmesan Spinach Quinoa

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1 cup quinoa, rinsed
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons olive oil
1/2 cup pine nuts or 1/4 cup raw sunflower nuts
1 clove garlic, peeled, smashed, kept whole (to be removed)
2 cups fresh baby spinach, chopped
1 tablespoon lemon juice
1 cup shredded Parmesan cheese
  1. In a large saucepan, bring water, salt and quinoa to boil. Reduce heat to medium-low, cover and cook until quinoa is tender and water has been absorbed, about 15 minutes, set aside.
  1. Heat the olive oil in a large skillet over medium heat. Add the pine nuts or sunflower nuts and cook until lightly toasted, about 2 minutes. Add the garlic and cook just until it starts to brown, about 2 minutes. Remove garlic and discard. Stir in the cooked quinoa and spinach. Heat until the spinach wilts. Stir in the lemon juice and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.
Dish   Side Dish

Karen Boyd

Member since Aug 2009

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