Everyone needs to know how to make easy quinoa dishes. This one fits the bill for taste and health too.
1 ½ tbs extra virgin olive oil
1 medium yellow onion, chopped
3 cloves fresh garlic, chopped
2/3 cup of sun-dried tomatoes, chopped
4 cups fresh baby spinach
2 tbs capers
¼ cup toasted pine nuts
Juice of 1 lemon
¼ cup chopped fresh parsley
1 cup quinoa cooked in chicken broth according to package instructions
In a large skillet, sauté the onions and garlic in the olive oil until a bit soft and translucent. Add the sun-dried tomatoes and the fresh spinach to the skillet and turn the heat to medium/high. Stir the spinach/tomato/onion mixture continuously until the spinach is very wilted – about 5-7 minutes. Turn the heat to low and add the quinoa, lemon juice, capers, pine nuts, and parsley. Gently stir to combine and serve when evenly heated.
*Chopped fresh basil and/or oregano are also tasty addition
