I found this Cooking Light recipe on My Recipes and new it would pair perfectly with the chicken dish I was making for dinner. I was super excited to see that I also had every ingredient I needed on hand – you can’t beat that! I wondered how my family would feel about this side dish because I haven’t made quinoa much in the past. I was pleasantly surprised to discover that they all loved it! The roasted garlic gave the quinoa a really delicious flavor and I loved the color, texture, and flavor the tomatoes, spinach, and pine nuts added. The salty Parmesan topped it off perfectly and we gobbled it all up. This was a easy, healthy, and delicious side dish that would pair nicely with many main entrees.
Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.
Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, and tomato. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.