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
US Ready to Slap New Sanctions on Russia Kerry: Not Worried About Israeli Criticism Boater Rescued From Edge of Kentucky Dam Girl Struck by Plane on Florida Beach Dies Rodents Rampant in Gardens Around Louvre House to Vote on Slimmed-down Bill for Border Looming Demand Could Undercut Flight Safety Raw: 2 Shells Hit Fuel Tank at Gaza Power Plant Raw: Massive Explosions From Airstrikes in Gaza Giant Ketchup Bottle Water Tower Up for Sale Easier Nuclear Construction Promises Fall Short Kerry: Humanitarian Cease-fire Efforts Continue Raw: Corruption Trial Begins for Former Va Gov. The Carbon Trap: US Exports Global Warming Traditional African Dishes Teach Healthy Eating
Hyperlocal Search
Premier Guide
Find a business

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