Quinoa with Spinach and Parmesan
A nutty, delicious, healthy side dish.
2 cups vegetable or chicken stock
1 cup quinoa
1 pound baby spinach leaves, washed and drained
3 cloves garlic, crushed
Salt and pepper to taste
1/2 teaspoon freshly grated nutmeg
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
1 - 2 tomatoes, chopped
Mix together stock and quinoa in a large saucepan. Bring to a boil, lower heat and simmer, covered, 15 minutes. Meanwhile, in a large skillet, cook spinach in a little olive oil until wilted. Add garlic, salt and pepper and nutmeg. Stir in cooked quinoa along with cheese and cream. Garnish with chopped tomato. Serves 4.