by Jennifer Burns, Utah Department of Health Diabetes Prevention and Control Program
- 1 cup quinoa
- 2 cups low-sodium, reduced-fat chicken broth (or gluten-free broth if cooking gluten-free)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 6 ounces baby spinach leaves
- 1/4 cup pine nuts, toasted
- 1/8 teaspoon ground black pepper
- 2 tablespoon freshly grated Parmesan cheese
Optional additions:
- 1 tomato, diced
- 4 green onions, diced
- Fresh herbs- basil, parsley or cilantro
- 1 medium carrot, shredded
- 1 tablespoon dried cranberries
Cook quinoa according to package directions with chicken broth. Heat olive oil in a sauté pan over medium-high heat. Add garlic and sauté for 30 seconds. Add spinach and sauté for about 5 minutes. Pour cooked quinoa in a medium bowl; add spinach and remaining ingredients and mix well. Add in optional additions, if using.
