printed in the AJC "From the kitchen of..."
2 T unsalted butter
1 shallot, minced
1 c golden quinoa
2 c vegetable or chicken stock
1/2 c heavy cream
1/2 c shredded parmesan
2 c baby spinach leaves
salt and pepper
In a medium saucepan, melt butter over medium heat. Add shallot and cook until translucent, about 3 minutes. Stir in stock and quinoa; bring mixture to a simmer and cover. Allow to cook, stirring occasionally, for 10 minutes or until liquid is absorbed.
Stir in cream and parmesan and then add spinach. Continue cooking over low heat until spinach is wilted, about 1 minute. Season to taste and serve hot or warm.
Per serving: 374 calories, 16 g protein, 32 g carbs, 3 g fiber, 23 g fat