The Pioneer Woman Tasty Kitchen
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Mediterranean Tomato Quinoa with Spinach and Artichokes

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Prep:

Cook:

Level: Easy

System:

6

Description

An easy, warm quinoa dish filled with superfoods! Vegan, too.

Ingredients

  • 3 cups Water
  • 1-½ cup Quinoa
  • ⅓ cups Pine Nuts
  • 8 ounces, weight Frozen Chopped Spinach
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 7 ounces, weight Quartered Artichoke Hearts, Drained, Thoroughly Rinsed, And Diced
  • 16 ounces, weight Chopped Tomatoes, Drained
  • Salt And Freshly Ground Black Pepper

Preparation

Bring water to a boil in a saucepan, season with salt. Add the quinoa and reduce to a simmer. Cover and cook until the water is absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains.

Meanwhile, preheat the oven to 375ºF.

Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5 minutes, or until they become light golden. Watch carefully, they burn quickly!

Place the frozen spinach in a heat-safe container and microwave until thawed. Transfer thawed spinach to a fine mesh strainer. Arrange strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.

Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the spinach, artichokes, and tomatoes; simmer until heated through, about 5 minutes. Season with salt and pepper.

Turn off the heat and add the cooked quinoa and toasted pine nuts. Mix well. Serve.

One Comment

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Profile photo of Raven Brett

Raven Brett on 7.23.2014

Looks tasty! Plan on trying this for lunch this weekend.

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