Quinoa Pilaf

1. 1

   In a medium saucepan, heat the oil over medium heat.

2. 2

   Add the shallot, tomatoes, peppers and red pepper flakes and cook, stirring often, until slightly softened and aromatic, about 4 minutes.

3. 3

   Season with the salt and add the quinoa.

4. 4

   Using a wooden spoon, stir to coat the quinoa in the oil.

5. 5

   Add the chicken broth, stir and bring to a simmer.

6. 6

   Reduce the heat to low, cover the pan and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes.

7. 7

   Stir in the spinach to wilt and serve drizzled with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.