Lite Pronto Recipe

Instructions

1. 1

   Rinse 1 cup quinoa under cold water. In a small pot, combine quinoa with 2 cups water and 0.25 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook 12–15 minutes until the water is absorbed and quinoa is fluffy. Remove from heat and let rest, then fluff with a fork.

2. 2

   In a skillet over medium heat, add 1 tablespoon olive oil. Sauté 2 minced garlic cloves for 1 minute until fragrant.

3. 3

   Add 1 cup cherry tomatoes to the skillet and cook 2–3 minutes until just softened and blistered. Season with 0.125 tsp black pepper and a pinch of additional salt if desired.

4. 4

   Add 2 cups baby spinach to the skillet and cook 1–2 minutes until wilted. Remove from heat.

5. 5

   Whisk together 1 tablespoon lemon juice with a pinch of salt. Fluff the cooked quinoa and fold in lemon juice.

6. 6

   In a large bowl, combine the quinoa with the sautéed tomatoes, wilted spinach, 0.5 cup cucumber, 0.25 cup feta, and 2 tablespoons chopped parsley. Toss to combine. Taste and adjust seasoning with salt and pepper to taste.