Spinach and Pine Nut Quinoa

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.
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- Prep time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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quinoa
- 1 cup
- 1 cup
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low sodium vegetable broth
- 2 cup
- 2 cup
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olive oil
- 1 tbsp
- 1 tbsp
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garlic (minced)
- 2 clove
- 2 clove
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baby spinach leaves
- 6 oz
- 170 g
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pine nuts (toasted)
- 1/4 cup
- 1/4 cup
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black pepper
- 1/8 tsp
- 1/8 tsp
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Parmesan (freshly grated)
- 2 tbsp
- 2 tbsp
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Directions
Directions
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Cook quinoa according to package directions with chicken broth.
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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.
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Pour cooked quinoa in a medium bowl; add spinach and remaining ingredients and mix well.