from the kitchen of Jen Sommer, PCG nutritionist
You’ve heard by now that quinoa is good for you. Whole grain, high protein, high fiber, gluten free….need I say more? Plain quinoa is a little boring, however, so spice dinner up with this delicious combination. It saves well for leftovers and can be served with a protein and veggie of your choice (try tofu and Brussels sprouts) for a complete and delicious meal.
1 cup dry quinoa
2 cups spinach
1/4 cup dried cranberries
1/4 cup sliced almonds
2 tablespoons olive oil
2 cups vegetable broth
Cook quinoa based on package directions using vegetable broth instead of water (usually 2 cups liquid for 1 cup quinoa and simmer for 15-20 minutes). Add dried cranberries and almonds during the last two minutes of cooking and stir.
While quinoa cooks, wilt spinach in olive oil over medium heat. Add cooked spinach to cooked quinoa mixture and stir to fluff. Serve warm.
Jen is a registered dietician, a certified specialist in sports
dietetics, a former NASM certified personal trainer, and a
self-appointed mountain girl. As a cyclist, skier, hiker, and runner
(among other things), she knows firsthand the importance of proper
nutrition and training. She offers nutrition coaching and consulting through Peaks Coaching Group. Find more great recipes, articles, and tips at Jen's blog, Mountain Girl Nutrition and Fitness.
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