Quinoa and spinach
1 large, minced
1 medium clove(s), minced
1 cup(s), rinsed (or purchase pre-rinsed quinoa)*
Reduced-sodium chicken broth
Crushed red pepper flakes
⅛ tsp, optional
4 cup(s), baby leaves, packed, coarsely chopped
- 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; 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.