2 cups quinoa (measured dry)
1/4 c olive oil
1 tsp salt
4 cloves garlic
1 cup diced walnuts
spinach leaves
2 cups cherry tomatoes
1 cup parmesan cheese
fresh basil leaves to garnish
1. Place quinoa in small bowl, add water to cover, swish to rinse. Pour into mesh strainer and drain well. Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium until golden (about 10 minutes). 2.Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to a boil. cover and cook over medium low heat until water is absorbed, about 15 minutes.
3. Spread walnuts in small skillet and stir over medium low heat until toasted, about 5 minutes. Set aside.
4. When quinoa is cooed, add spinach and tomatoes to skillet. stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Don't overcook. Garnish with basil. Serve warm.