Spinach and Pine Nut Quinoa (05.07.13)

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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.