Quinoa

By mack

Ingredients

• 1 Tbsp olive oil
• 1 large uncooked onion(s), minced
• 1 clove(s) (medium) garlic clove(s), minced
• 1 cup(s) uncooked quinoa, rinsed (or purchase pre-rinsed quinoa)*
• 2 cup(s) reduced-sodium chicken broth
• 1/8 tsp black pepper
• 1/8 tsp crushed red pepper flakes, optional
• 4 cup(s) fresh spinach, baby leaves, packed, coarsely chopped
• 1/2 tsp table salt

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.

Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.

Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.