2 Tbsp oil or butter
1/2 onion, chopped
3 large handfuls of baby spinach
2 c. quinoa, cooked and chilled
1 can garbanzo beans
1 c. liquid (chicken or vegetable broth or water)
Mortons nature seasons OR salt&pepper to taste
Saute onion in oil until translucent. Add spinach and cook until wilted. Add quinoa, beans, and liquid. Simmer until liquid is absorbed. Season to taste.
Jazz it up with
Parmesan cheese
Italian salad dressing
lemon zest
Fresh sauteed garlic
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