From Silvana’s Kitchen
- 1 ½ cups quinoa
- ½ teaspoon salt
- Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
- 1 cup fresh spinach leaves
- Parmesan, for topping
- In a medium saucepan, bring quinoa, salt and 2 ¾ cups
water to a boil over high heat. Lower the heat, cover and simmer until the
water is absorbed, about 12 minutes. Adjust salt if desired.
- Add enough tomato sauce until the quinoa is well coated. Stir in the spinach and cook until just wilted, about 2 minutes. Top with parmesan.