Cheesy Quinoa Pilaf with Spinach |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This creamy pilaf incorporates the fluffy, nutty-flavored grain, quinoa, with a decadent and delicious goat cheese gouda. This has an amazing flavor and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses. Try regular goat, Parmesan, blue, etc. Ingredients:
1/4 cup quinoa |
3 tablespoons olive oil |
2 tablespoons raw sunflower seeds |
2 cloves garlic, minced |
1/2 cup fresh spinach leaves |
2 teaspoons lemon juice |
1/3 cup grated goat gouda cheese |
Directions:
1. Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
2. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.
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