Mediterranean Tomato Quinoa with Spinach and Artichokes

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.