Parmesan Spinach Quinoa
Ingredients
| 1 cup uncooked quinoa, rinsed well | ||
| 1 and 1/2 cups chicken or vegetable broth | ||
| kosher salt and black pepper to taste | ||
| 2 tbs extra virgin olive oil | ||
| 2 cloves garlic, chopped | ||
| 1/2 cup scallions, chopped on a bias, white and green parts | ||
| 2 cups baby spinach, chopped | ||
| 1 tbs fresh lemon juice | ||
| 3/4 cup Parmesan cheese, shredded |
In a large sauce pan, bring quinoa, broth of choice and salt and pepper to a boil.
- Reduce heat to medium-low, cover and cook until quinoa is tender and the broth has been absorbed, about 15 minutes. Set aside.
- Heat olive oil in a large skillet over medium heat, stir in garlic and onion and cook until softened, just a few minutes.
- Stir in quinoa and spinach and stir until the spinach has wilted.
- Add the lemon juice and Parmesan and stir until the cheese has melted.
- Taste for seasoning and re-season with salt and pepper if desired.
- Serve at once.
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