The other day, I had Giada's cooking show on in the gym, and got this idea for a quinoa dish with a bit of an Italian spin. Giada was making a delicious pasta dish, and I decided to add the same spinach effect to a bowl of quinoa. The toppings just happen to be a few of my very favourites. Avocado, sundried tomatoes and pine nuts can make me devour just about anything they're atop! The dish turned out just as I thought it would. A great texture, lovely fresh flavour and FILLING.
250g uncooked quinoa 1 tbsp olive oil 2 tbsp mascarpone cheese 1 full bag of fresh spinach 2 garlic cloves 6-8 sundried tomatoes 2 tbsp pine nuts 1/2 avocado
Directions: Cook quinoa as directed (don't forget to rinse it first - I use a french press to do this!). In a saucepan, heat olive oil. Smash two cloves of garlic and put them in the oil, whole, for 30-60 seconds. Romove garlic cloves. Chop fresh spinach loosely - add to the oil. Sautee the spinach. Add mascarpone cheese; stir. Add cooked quinoa. Stir the two together, and top with sundried tomatoes, pine nuts and a few slices of avocado. Makes 2-4 servings.