Last weekend, when Sunday dinner came around, I realized I had never taken anything out of the freezer or given dinner any thought. I was scrambling through my fridge and pantry and decided to make this quinoa dish for dinner. My family ate it all up and my husband took the leftovers to work the day. It was on the table in no time and therefore, I declare this a winner, : )
2 cups quinoa
3 cups water
1 tsp salt
4 tbsp olive oil
1/2 cup pine nuts
4 cloves garlic, minced
3 cups baby spinach leaves, chopped
2 tbsp lemon juice
1 1/2 cups shredded Parmesan cheese
In a large pot, boil water, salt, and quinoa. Once boiling, place lid on top, reduce heat to low and allow to simmer for about 15 minutes. Set aside.
In a large skillet, heat the olive oil. Stir in the pine nuts and allow to roast for about 2 minutes. Stir in the garlic and allow to cook an additional 2 more minutes. Stir in cooked quinoa and spinach leaves. Allow to cook until spinach leaves are cooked and wilted. Stir in lemon juice and cheese. Serve!!