This recipe makes 4 servings 🙂

INGREDIENTS

  • 1 cup Quinoa, rinsed and soaked for 20 minutes
  • 2 cups Vegetable Broth
  • ¼ cup Pitted Kalamata Olives, chopped
  • ½ cup toasted Pine Nuts
  • 2 cups Baby Spinach
  • 2 tablespoons Lemon Juice
  • ¼ cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

DIRECTIONS

In a pot, combine quinoa and vegetable broth. Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.

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