Spinach Parmesan Quinoa

In our quest for healthy and organic, Dennis and I decided to add Quinoa into our diet regularly. He went as far as ordering a whole cook book for it. I found this recipe on Big Oven and made it the other night. For our first attempt, not bad, I think adding quinoa will be a success. Quinoa is so rich in the essential amino acids, calcium, phosphorous, and iron. It is also gluten free:)

Spinach Parmesan Quinoa
adapted from Big Oven

2 tsp olive oil

1 cupOnion; diced
1/4 cupCelery; diced
1 teaspoonGarlic; minced
1 cupQuinoa; rinsed well
2 cupsChicken or Vegetable broth; fat-free low-sodium
2 cups choppedSpinach
1/2 cup choppedMushroom
1/4 cup gratedParmesan cheese
1/2 teaspoonSalt
1/4 teaspoonBlack Pepper; ground

First, start by rinsing the quinoa well. This helps remove the bitter resin-like coating, called saponin. Most store bought quinoa is rinsed before packaging but rinsing before use is important to remove any residual resin. 

Then, in a small sauce pan heat olive oil and cook celery and onions until soft and translucent. Add in the garlic and quinoa, cook for about 1 minute stirring occasionally.

Add in the broth and bring to boil. Then reduce heat and let simmer for about 15 minutes.
Next, stir in the spinach and mushrooms and simmer for about 2 minutes. When done the quinoa grains should change from white to translucent.

Add the paremsan cheese. Season with the salt and pepper.

We topped ours with shaved parmesan. Serve and enjoy!

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