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
Serving Size: 1/2 cup
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
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