Cheesy Quinoa Pilaf with Spinach recipe

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Ingredients

¼ cup quinoa
3 tablespoons olive oil
2 tablespoons raw sunflower seeds
2 cloves garlic, minced
½ cup fresh spinach leaves
2 teaspoons lemon juice
⅓ cup grated goat gouda cheese

Nutrition Info

233.3 calories
carbohydrate: 10.5 g
cholesterol: 13.2 mg
fat: 18.9 g
fiber: 1.2 g
protein: 6.1 g
saturatedFat: 5.1 g
servingSize: -
sodium: 48.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold, set aside.

  2. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach, cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

Recipe Yield

1 1/2 cups

Recipe Note

This creamy pilaf incorporates the fluffy, nutty-flavored grain, quinoa, with a decadent and delicious goat cheese gouda. This has an amazing flavor and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses. Try regular goat, Parmesan, blue, etc.

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