Monday, March 2, 2009

Cheesy Quinoa Pilaf with Spinach

Cheesy Quinoa Pilaf with Spinach
serves 4 but if you go to the link above you can modify it to whatever you need


  • 1 cup quinoa
  • 3/4 cup olive oil (this was a little much, left it kinda oily, maybe 1/4-1/3 less)
  • 1/2 cup raw sunflower seeds
  • 8 cloves garlic, minced
  • 2 cups fresh spinach leaves
  • 2 tablespoons and 2 teaspoons lemon juice
  • 1-1/3 cups grated goat gouda cheese (I used parmesan)
  1. Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
  2. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.
THIS WAS SOOO GOOD! A lovely, nutty taste.
Thank you Jessica on PGL!

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