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.

 

1
Text Only
Food
Features
Facebook
AP Video
Kerry: Humanitarian Cease-fire Efforts Continue Raw: Corruption Trial Begins for Former Va Gov. The Carbon Trap: US Exports Global Warming UN Security Council Calls for Gaza Cease-fire Traditional African Dishes Teach Healthy Eating 13 Struck by Lightning on Calif. Beach Baseball Hall of Famers Inducted Israel, Hamas Trade Fire Despite Truce in Gaza Italy's Nibali Set to Win First Tour De France Raw: Shipwrecked Concordia Completes Last Voyage Raw: Sea Turtle Hatchlings Emerge From Nest Raw: Massive Dust Storm Covers Phoenix 12-hour Cease-fire in Gaza Fighting Begins Raw: Bolivian Dancers Attempt to Break Record Raw: Israel, Palestine Supporters Rally in US Raw: Air Algerie Flight 5017 Wreckage Virginia Governor Tours Tornado Aftermath Judge Faces Heat Over Offer to Help Migrant Kids Kangaroo Goes Missing in Oklahoma More M17 Bodies Return, Sanctions on Russia Grow
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Obituaries