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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- 3 cups Water
- 1- 1/2 cup Quinoa
- 13 cups Pine Nuts
- 8 ounces, weight Frozen Chopped Spinach
- 3 Tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic, Minced
- 7 ounces, weight Quartered Artichoke Hearts, Drained, Thoroughly Rinsed, And Diced
- 16 ounces, weight Chopped Tomatoes, Drained
- Salt And Freshly Ground Black Pepper
Method
- Bring water to a boil in a saucepan, 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.
- Meanwhile, preheat the oven to 375 degrees F.
- 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!
- 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.
- Heat the olive oil in a saute pan over medium heat.
- Add the garlic and cook until softened, about 2 minutes.
- Add the spinach, artichokes, and tomatoes; simmer until heated through, about 5 minutes.
- Season with salt and pepper.
- Turn off the heat and add the cooked quinoa and toasted pine nuts.
- Mix well.
- Serve.
