Friday, August 16, 2013

Parmesan Spinach Quinoa

I've been trying to incorporate more quinoa into our diet lately - trying to make it at least once a week.  I always have fresh Parmesan in my fridge (and you should too!) and I had some fresh baby spinach that desperately needed to be eaten.  So, along with a little onion and vegetable broth, this side dish was made!

Parmesan Spinach Quinoa
Serves 4

1 small onion, finely diced
2 tsp olive oil
1 cup quinoa, uncooked
2 cups reduced sodium vegetable broth
2 cups baby spinach
1 1/2 oz freshly grated Parmesan

1.  Rinse the quinoa well and allow to drain. Heat the olive oil in a medium saucepan and sauté the onion over medium heat until just beginning to soften.  Add in the quinoa and cook until the quinoa just begins to toast; about five minutes.  Add in the vegetable broth and bring to a boil.  Cover and reduce heat to a simmer.  Allow to cook until almost all of the liquid is absorbed; about 15 minutes.  

2.  Remove the lid and add in the spinach.  Replace the lid and allow the spinach to wilt; about 2 minutes.  Turn off the heat and stir in the Parmesan.  Serve and enjoy! 
Nutrition Info Per Serving:  Cal: 228, Protein: 10g, Fiber: 4g, Sodium: 184mg, Carbs: 31g, Fat: 7g

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