Quinoa Stir Fry With Spinach & Walnuts

Found this in Prevention Magazine, this is easy, healthy and most importantly...very tasty. You can substitute any cheese for the Parmigiano-Reggiano cheese. I recommend a strong hard cheese, but I have used all kinds and they all work. When I’m in a rush, I leave out the walnut pieces. A great side dish or when I am really lazy, add some cooked chicken for a great meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup quinoa (measured dry)
• 2  tablespoons extra virgin olive oil
• 1⁄2 teaspoon minced garlic clove
• 1⁄2 cup walnut pieces
•  baby spinach leaves
• 1  cup grape tomatoes or 1  cup cherry tomatoes
• 1⁄2 cup parmigiano-reggiano cheese, grated
•  fresh basil leaf (to garnish) (optional)

Directions

1. Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
2. 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.
3. Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
4. 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.