This recipe makes 4 servings 🙂
INGREDIENTS
- 1 cup Quinoa, rinsed and soaked for 20 minutes
- 2 cups Vegetable Broth
- ¼ cup Pitted Kalamata Olives, chopped
- ½ cup toasted Pine Nuts
- 2 cups Baby Spinach
- 2 tablespoons Lemon Juice
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
DIRECTIONS
In a pot, combine quinoa and vegetable broth. Cook on medium heat covered for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.
