Ingredients
1 cup quinoarinsed and drained
2 cups vegetable broth
¼ cup pitted kalamata olives chopped
½ cup toasted pine nuts
2 cups baby spinach
2 tbsp lemon juice
¼ cup extra virgin olive oil
salt and pepper to taste
Directions
1
In a pot, combine quinoa and vegetable broth.
2
Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed.
3
Stir in the rest of the ingredients and season with salt and pepper.
Nutrition Facts
4 servings
- Amount per serving
- Calories413
- % Daily Value *
- Total Fat 28.5g37%
- Saturated Fat 3.3g17%
- Cholesterol 0mg
- Sodium 955mg42%
- Total Carbohydrate 31.2g12%
- Dietary Fiber 4.2g15%
- Total Sugars 1.2g
- Protein 11.3g
- Calcium 4mg1%
- Iron 21mg117%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 cup quinoarinsed and drained
2 cups vegetable broth
¼ cup pitted kalamata olives chopped
½ cup toasted pine nuts
2 cups baby spinach
2 tbsp lemon juice
¼ cup extra virgin olive oil
salt and pepper to taste
Directions
1
In a pot, combine quinoa and vegetable broth.
2
Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed.
3
Stir in the rest of the ingredients and season with salt and pepper.
done