Mediterranean Tomato Quinoa with Spinach and Artichokes
Author: 
Recipe type: Healthy Vegan
 
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 6 servings
Ingredients
  • 1½ cups quinoa
  • ⅓ cup pine nuts
  • 8 ounces (about ½ bag) frozen chopped spinach
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 7 ounces (about ½ can) quartered artichoke hearts, drained, thoroughly rinsed, and diced
  • 16-ounce container chopped tomatoes, drained
  • Salt and freshly ground black pepper
Instructions
  1. Bring three cups of water to a boil in a saucepan, and season with salt. Add the quinoa and reduce to a simmer. Cover and cook until the water is absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains.
  2. Meanwhile, preheat the oven to 375 degrees F.
  3. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5 minutes, or until they become light golden. Watch carefully, they burn quickly!
  4. Place the frozen spinach in a heat-safe container and microwave until thawed. Transfer thawed spinach to a fine mesh strainer. Arrange strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.
  5. Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the spinach, artichokes, and tomatoes and simmer until heated through, about 5 minutes. Season with salt and pepper.
  6. Turn off the heat and add and combine the cooked quinoa and toasted pine nuts. Serve.
Nutrition Information
Serving size: 6 Calories: 300 Fat: 14.9g Saturated fat: 1.7g Carbohydrates: 31.5g Sugar: 2.4g Sodium: 36mg Fiber: 4.9g Protein: 8.5g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/10/11/mediterranean-tomato-quinoa-with-spinach-and-artichokes/