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Quinoa, Spinach and Walnut Stir-Fry

Quinoa, Spinach and Walnut Stir-Fry
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/18080quinoaspinach.jpg?w=107
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 30 mins

Always a hit with Health Barn kids, quinoa (keen-wa) is a whole grain that's a complete protein, fiber-rich and chock-full of vitamins and minerals. Substitute couscous if you can't find quinoa. Toast the walnuts in the oven for 5 minutes, as they impart a lot of flavor to this dish.

Ingredients

1cup quinoa
1tablespoon olive oil
1teaspoon minced garlic
1/2teaspoon salt
2cups water
5ounces fresh baby spinach
1cup grape or cherry tomatoes, cut into halves
1/2cup walnut pieces, toasted
1/2cup freshly grated Parmesan cheese
Basil leaves (optional)

Instructions

  1. Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into fine mesh strainer and drain well.
  2. Heat oil in large skillet. Add quinoa. Cook, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Bring to a boil, reduce heat, cover and cook over medium-low until water is absorbed, about 15 minutes.
  3. Add spinach and tomatoes. Cook over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves.

Recipe courtesy of Health Barn USA.

Learn more about cooking with quinoa from Relish Cooking Show Chef Brian Morris.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 350
  • Fat 19g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg
  • Sodium 510mg
  • Potassium 400mg
  • Carbohydrate 35g
  • Fiber 6g
  • Sugars 4g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 15%
  • Calcium 20%
  • Iron 20%
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