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Tomato and Spinach Quinoa

Tomato and Spinach Quinoa 4.000

Deb Lindsey for The Washington Post

Top Tomato 2012 Aug 15, 2012

Martine Van Meter created this recipe as a way to use the produce from her garden. She says it's a family favorite, summer or winter. When time is short, she uses frozen spinach instead of fresh.


Servings: 4 - 5
Ingredients
  • 1 cup dried quinoa
  • 1 3/4 cups homemade or no-salt-added chicken broth
  • 1/4 cup white wine (may substitute chicken broth)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (1 cup)
  • 1 pound baby spinach (may substitute frozen chopped spinach, defrosted)
  • 1/4 cup homemade or store-bought pesto
  • 3/4 cup Parmesan cheese, plus more (up to 1/4 cup) for garnish
  • 1 cup cherry tomatoes, each cut in half
  • 1/4 cup pine nuts, toasted (see NOTE)

Directions

Combine the quinoa, broth and wine in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover and cook for 15 to 20 minutes, until almost all of the broth is absorbed, adjusting the heat to keep the mixture barely bubbling.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes, stirring occasionally, then add the spinach, in batches if necessary. Cook until the spinach has wilted. Transfer the mixture to a colander to drain, then coarsely chop it on a cutting board.

Add the spinach mixture to the cooked quinoa along with the pesto and the 3/4 cup of Parmesan cheese. Stir to combine.

Just before serving, stir in the tomatoes and pine nuts, and sprinkle with a little more Parmesan. Serve warm, at room temperature or cold.

NOTE: To toast pine nuts, place them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Remove them from the pan to stop the cooking.

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Recipe Source

From Top Tomato 2012 finalist Van Meter, of Oak Hill.

Tested by Micki Douglas and Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 5): 400


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 5g 25%

Cholesterol: 25mg 8%

Sodium: 460mg 19%

Total Carbohydrates: 34g 11%

Dietary Fiber: 5g 20%

Sugar: 4g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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