This recipe has everything - a variety of textures, flavours and colour. Simple to prepare and delicious to eat.
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
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.
CategoryGluten Free, Low Carb, Lunch, Salad, Side, Vegan, Vegetarian
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.