Quinoa, Spinach and Walnut Stir-Fry
- 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, halved
- 1/2cup walnut pieces, toasted
- 1/2cup freshly grated Parmesan cheese
- -- Basil leaves-optional
Instructions
- Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into fine mesh strainer and drain well.
- 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.
- 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
- Calories 350
- Glycemic Load 0
- 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%