Mediterranean Quinoa Bake With Spinach And Tomatoes Recipe

About this recipe

A hearty and flavorful vegan dinner featuring protein-packed quinoa, vibrant spinach, and juicy tomatoes, complemented by toasted pine nuts and aromatic garlic.

Ingredients

• 500 gm Freshos White Quinoa
• 50 g Tmi Colman Pine Nuts (Chilgoza)
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 400 g Pastazara Peeled Tomatoes In Tomato Juice
• 100 g Baby Spinach
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat the oven to 375 degrees F.
2. 2. Bring 3 cups of water to a boil in a saucepan and season with 1/2 teaspoon of salt.
3. 3. Add 1 1/2 cups of quinoa to the boiling water, reduce to a simmer, cover, and cook until the water is absorbed and the spiral germ becomes visible around the grains, about 10-12 minutes.
4. 4. Arrange 1/3 cup of pine nuts on a parchment-lined baking sheet and toast in the oven for about 5 minutes, or until light golden. Watch carefully to avoid burning.
5. 5. Place spinach in a heat-safe container and microwave until wilted. Transfer the wilted spinach to a fine mesh strainer and squeeze out all excess water.
6. 6. Heat 3 tablespoons of olive oil in a sauté pan over medium heat. Add 1 minced garlic clove and cook until softened, about 2 minutes.
7. 7. Add the drained spinach and 2 cups of diced tomatoes to the pan. Simmer until heated through, about 5 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
8. 8. Turn off the heat and stir in the cooked quinoa and toasted pine nuts. Mix well to combine.
9. 9. Transfer the mixture to a serving dish and serve warm.