Here’s a delicious healthy side dish, that’s sure to please and goes with everything from grilled chicken and fish to baked pork chops. It’s a favorite of mine to serve with simply marinated and grilled lamb chops.
Other than a side dish, this would also make a terrific vegetarian lunch idea or as part of a Meatless Monday supper.
Bring to a boil over low heat:
- 1 cup quinoa
- 1/2 tsp salt
- 1 1/2 cups water
Cover and simmer very slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. As in cooking rice I like to keep the pot covered tightly, turn off the burner in the last five minutes and let it it sit: then fluff with a fork when it’s done.
In a wok or large saute pan add:
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1 small minced shallot
Saute for a moment to soften the shallot and garlic then add:
- 1 small red, yellow or orange bell pepper
- 1/2 cup pitted olives (optional)
- 1 small diced de-seeded tomato
- 1/2 tsp black pepper
Saute for only a minute or to heat the peppers through, then remove from the heat and toss in:
- 1/4 cup grated Parmesan cheese
- 2 cups fresh baby spinach leaves
Toss together well until the spinach wilts and serve immediately with a drizzle of extra virgin olive oil and shards of Parmesan as a garnish.
|Spinach and Parmesan Quinoa|