Spinach and Pine Nut Quinoa

Make this recipe the same week you make the Spinach Pesto Halibut since it uses a lot of the same ingredients. This nutrition-packed side dish would go great with fish, chicken or pork.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 190
  • Carbohydrate 23 g
  • Protein 8 g
  • Fat 9 g
  • Saturated Fat 1.1 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 100 mg

This Recipe Serves 6


1 cup quinoa
2 cups low-sodium, reduced-fat chicken broth (or gluten-free broth if cooking gluten-free)
1 tablespoon olive oil
2 cloves garlic, minced
6 ounces baby spinach leaves
¼ cup pine nuts, toasted
1/8 teaspoon ground black pepper
2 tablespoon freshly grated Parmesan


  1. Cook quinoa according to package directions with chicken broth.
  2. Heat olive oil in a sauté pan over medium-high heat. Add garlic and sauté for 30 seconds. Add spinach and sauté for about 5 minutes.
  3. Pour cooked quinoa in a medium bowl; add spinach and remaining ingredients and mix well.

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