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
- 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)
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.
From Top Tomato 2012 finalist Van Meter, of Oak Hill.
Tested by Micki Douglas and Jane Touzalin.
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