Mediterranean Tomato Quinoa with Spinach and Artichokes

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Water
• 1-½ cup Quinoa
• ⅓ cups Pine Nuts
• 8 ounces, weight Frozen Chopped Spinach
• 3 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 7 ounces, weight Quartered Artichoke Hearts, Drained, Thoroughly Rinsed, And Diced
• 16 ounces, weight Chopped Tomatoes, Drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pine nuts in a dry large skillet over medium heat for 3 to 4 minutes, stirring often, until golden. Transfer them to a plate.

2. Bring the water to a boil in a medium saucepan. Rinse the quinoa in a fine strainer under cold water, add it to the boiling water, reduce the heat to low, cover and simmer 12 minutes until the water is absorbed. Remove from the heat and keep covered.

3. Heat the olive oil in the same skillet over medium heat. Add the minced garlic and cook 1 minute until fragrant.

4. Add the frozen chopped spinach and cook 3 to 4 minutes, breaking up clumps, until thawed and heated through.

5. Add the drained chopped tomatoes and the rinsed, diced artichoke hearts. Cook 3 minutes until hot.

6. Fluff the quinoa with a fork and stir it into the vegetable mixture. Sprinkle with the toasted pine nuts and serve warm.