1 cup uncooked quinoa
2 cups broth or water
1 tablespoon fresh chopped garlic or 1 teaspoon garlic powder
1 teaspoon dry oregano
2 teaspoons dry basil
3 cups fresh spinach leaves
1 can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 tablespoon balsamic vinegar or lemon juice (use more or less to taste)
1 cup chopped tomatoes
¾ cup low fat crumbled feta (optional)
salt and pepper to taste
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
Place quinoa in a fine mesh strainer and rinse until water runs clear.
3
In a medium saucepan bring the broth or water to a boil. Add the quinoa, garlic, oregano and basil and reduce heat to low.
4
Cover pot with lid and cook for about 20 minutes, or until no liquid is left.
5
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.
6
Mix in remaining ingredients.
7
Serve warm or chilled.
Ingredients
1 cup uncooked quinoa
2 cups broth or water
1 tablespoon fresh chopped garlic or 1 teaspoon garlic powder
1 teaspoon dry oregano
2 teaspoons dry basil
3 cups fresh spinach leaves
1 can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 tablespoon balsamic vinegar or lemon juice (use more or less to taste)
1 cup chopped tomatoes
¾ cup low fat crumbled feta (optional)
salt and pepper to taste