Mediterranean Summer Quinoa
Dinner, Lunch, Protein, Snacks, Vegetables
May 30, 2015
- Prep: 20 mins
- Cook: 20 mins
20 mins
20 mins
40 mins
- Yields: 10 Servings
Directions
Wash hands well with soap and warm water. Wash produce well and chop as directed.
Place quinoa in a fine mesh strainer and rinse until water runs clear.
In a medium saucepan bring the broth or water to a boil. Add the quinoa, garlic, oregano and basil and reduce heat to low.
Cover pot with lid and cook for about 20 minutes, or until no liquid is left.
Place fresh spinach in the bottom of a large bowl and pour cooked quinoa on top. With a fork, gently toss spinach and quinoa together.
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Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.