Amateur Deaf Chef

Spinach Quinoa Pilaf
Serves 4
Salmon steak is wonderful complement to this simple quinoa pilaf with spinach and tomatoes. The intensity of the salmon is matched by the savory quinoa.
3 teaspoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 cup quinoa, rinsed and drained
1/2 teaspoon fine sea salt
2 cups packed baby spinach
2 large tomatoes, seeded and diced
1/4 teaspoon ground black pepper
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa, 2 cups water, and salt and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes. Stir in spinach, cover and continue to cook until liquid is completely absorbed and quinoa is tender, about 3 minutes longer. Remove from heat and stir in tomatoes and pepper.
Per serving: 400 calories (100 from fat), 11g total fat, 1.5g saturated fat, 85mg cholesterol, 530mg sodium, 35g total carbohydrate (5g dietary fiber, 5g sugar), 39g protein

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