( measured dry)
extra virgin olive oil
minced garlic clove
baby spinach leaves
1 cup grape tomatoes or 1 cup
parmigiano-reggiano cheese, grated
fresh basil leaf
( to garnish)
- Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
- Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
- Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
- When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.