Bell Pepper and Spinach Quinoa

  • 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
  1. 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.
  2. 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. 
  3. Mix cooked vegetables, balsamic vinegar, quinoa, salt and pepper together.
  4. Serve and enjoy.
Serves 4

1 comment:

Sheila said...

This is just fabulous, Kirsten! You're my new favorite go-to food blog!