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Ingredients
- 4 oz. Pepper Jack cheese
- 1 c. quinoa
- 8 oz. broccoli florets
- 4 c. baby spinach
- 1/2 c. light sour cream (substitute whole-fat Greek yogurt)
- 3 garlic cloves
- 1 can black beans
Details
Adapted from goodhousekeeping.com
Preparation
Step 1
Shred 4 ounces Pepper Jack cheese. Set aside.
In covered 5-quart saucepot, heat 1 cup quinoa and 4 cups water to boiling on high. Cook as label directs, but add 8 ounces broccoli florets to the pot 5 minutes before draining quinoa.
Drain quinoa mixture well. Then, toss with 4 cups baby spinach, 1/2 cup light sour cream, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Spread in a 10-inch oven-safe skillet. Sprinkle with the shredded cheese. Broil on high 3 minutes or until melted.
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