Spinach and Parmesan Quinoa. A delicious, healthy side dish that’s sure to please and goes with everything from grilled chicken and fish to baked pork chops. This would also make a terrific vegetarian lunch idea or included as part of a Meatless Monday supper.
Spinach and Parmesan Quinoa
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.
Like this Spinach and Parmesan Quinoa recipe?
Be sure to browse the photo index of delicious dishes in our Healthy Eating Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.