- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 6 cups fresh spinach (about 10 ounces), chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup quinoa, cleaned
- 2 cups vegetable stock
- 1/2 cup chopped roasted sweet red peppers
Directions:
- In a sauce pan or rice cooker bring vegetable stock to a boil and add quinoa. Cover and reduce to a simmer for 20 minutes or until liquid it absorbed.
- In a skillet on medium heat add olive oil and saute garlic and peppers until soft. 3-5 minutes. Add spinach and cook until soft.
- Mix cooked vegetables, balsamic vinegar, quinoa, salt and pepper together.
- Serve and enjoy.
1 comment:
This is just fabulous, Kirsten! You're my new favorite go-to food blog!
Post a Comment