Mediterranean Toasted Quinoa and Spinach

Ingredients: 

• 1 ½ cups uncooked quinoa, rinsed and drained
• 3 cups fat-free, low-sodium vegetable broth
• 4 cups shredded spinach, stems discarded
• 1 ounce low-fat feta cheese, crumbled
• ½ tsp grated lemon zest
• 1 TBSP fresh lemon juice
• 1 TBSP extra virgin olive oil
• ¼ tsp pepper
• ¼ cup slivered red onion

Directions:

In large nonstick skillet, dry-roast quinoa over medium-high heat 3-4 minutes, until lightly toasted, stirring frequently.

In medium saucepan, bring broth to a boil over high heat. Stir in the quinoa; return to a boil.

Reduce heat and simmer 15-20 minutes, or until broth is absorbed and quinoa is tender.

Stir in remaining ingredients except onion. Just before serving, sprinkle with onion.

4 servings (1 ½ cups each)

Recipes courtesy of American Heart Association “Healthy for Life