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Spinach and Pine Nut Quinoa

Spinach and Pine Nut Quinoa
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary

Make this recipe the same week you make the Spinach Pesto Halibut since it uses a lot of the same ingredients. This nutrition-packed side dish would go great with fish, chicken or pork.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    1/2 cup
Gluten-Free Lunch Quick & Easy Sides Low Sodium
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 180

  • Total Fat 8g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 90mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 7g
  • Potassium 430mg
  • Phosphorus 210mg

Choices/Exchanges: 1 1/2 Starch, 1 1/2 Fat

Gluten-Free Lunch Quick & Easy Sides Low Sodium
Ingredients

Ingredients

  • quinoa
    1 cup
  • low sodium vegetable broth
    2 cup
  • olive oil
    1 tbsp
  • garlic (minced)
    2 clove
  • baby spinach leaves
    6 oz
  • pine nuts (toasted)
    1/4 cup
  • black pepper
    1/8 tsp
  • Parmesan (freshly grated)
    2 tbsp

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Directions

Directions

  1. Cook quinoa according to package directions with chicken broth.

  2. Heat olive oil in a sauté pan over medium-high heat. Add garlic and sauté for 30 seconds. Add spinach and sauté for about 5 minutes.

  3. Pour cooked quinoa in a medium bowl; add spinach and remaining ingredients and mix well.

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