Pella Chronicle

Food

February 21, 2013

Quinoa, Spinach and Walnut Stir-fry

Pella — 1 cup quinoa

1 Tbsp olive oil

1 tsp minced garlic

1/2 tsp salt

2 c water

5 oz fresh baby spinach

1 c grape or cherry tomatoes, cut into halves

1/2 c walnut pieces, toasted

1/2 c freshly grated Parmesan cheese

basil leaves (optional)

1. Place quinoa in small bowl, add water to cover; and swish to rinse. Pour into fine mesh strainer and drain well.

2. Heat oil in large skillet. Add quinoa. Cook, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Bring to a boil, reduce heat, cover and cook over medium-low until water is absorbed, about 15 minutes.

3. 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. Garnish with basil leaves.

Serves 4.

 

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