Mediterranean Tomato Quinoa with Spinach and Artichokes

1. 1

   Bring water to a boil in a saucepan, season with salt.

2. 2

   Add the quinoa and reduce to a simmer.

3. 3

   Cover and cook until the water is absorbed, about 10-12 minutes.

4. 4

   The quinoa is cooked when the spiral germ becomes visible around the grains.

5. 5

   Meanwhile, preheat the oven to 375 degrees F.

6. 6

   Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5 minutes, or until they become light golden.

7. 7

   Watch carefully, they burn quickly!

8. 8

   Place the frozen spinach in a heat-safe container and microwave until thawed.

9. 9

   Transfer thawed spinach to a fine mesh strainer.

10. 10

    Arrange strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.

11. 11

    Heat the olive oil in a saute pan over medium heat.

12. 12

    Add the garlic and cook until softened, about 2 minutes.

13. 13

    Add the spinach, artichokes, and tomatoes; simmer until heated through, about 5 minutes.

14. 14

    Season with salt and pepper.

15. 15

    Turn off the heat and add the cooked quinoa and toasted pine nuts.

16. 16

    Mix well.

17. 17

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.