Spinach and Tomato Quinoa

This is my first time cooking quinoa and so far so good. Next time, I think I might try lightly toasting the quinoa before cooking it as this can bring out the nutty flavor of the grain. From start to finish this recipe can be ready in 30 minutes and makes for a very satisfying meal. I found the bursts of sweetness from the grape tomatoes quite a nice complement to this subtle grain.



Ingredients
5 oz baby spinach
10 oz sweet grape tomatoes
1 1/2 cups of red quinoa
6 cloves garlic
2 tsp olive oil
1/2 tsp grapeseed oil
salt and pepper to taste

First soak the quinoa for 5 minutes and rinse thoroughly. Drain and set aside. Fill a pot with twice as much water as the quinoa, in this case 3 cups. Bring the water to a boil. Once boiling, add quinoa. Bring water to a boil again then turn down and allow to simmer for about 15 minutes. Turn off heat, drain any excess water and allow to sit covered for another 2 minutes. Lift cover and fluff quinoa with a fork.

While the quinoa is cooking. Peel and crush garlic. Put Grapeseed oil into wok or skillet and heat skillet at medium high for a minute before adding the garlic. Stir garlic until it just begins to lightly brown and then add spinach and stir until it starts to soften. Add tomatoes and stir for another 2 minutes. Turn the heat off and drain any liquid from the wok. Add the tomato, spinach and garlic to the quinoa. Add olive oil, salt and pepper and mix gently.

This dish can be served slightly warm or cooled.

Bon Appetit!

Quinoa Health Benefits:
Known as chisaya mama or the mother of all grains quinoa is gluten free and packed with protein. It makes for a great alternative to soy protein for vegans and vegetarians and is easy to prepare. Quinoa can help with migraine headaches, cardiovascular health and offers a good source of fiber and antioxidants.