Ingredients

• 1 Tbsp olive oil
• 1 large onion, minced
• 1 clove garlic, minced
• 1 cup uncooked quinoa, *rinsed
• 2 cups chicken broth
• 1/8 tsp black pepper
• 1/8 tsp crushed red pepper flakes, (optional)
• 4 cups fresh spinach, (packed and coarsely chopped)
• ½ tsp sea salt

Instructions

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
• Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
• Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low; simmer for 13 minutes. Stir in spinach, cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.
• (*To rinse quinoa, place quinoa in a fine wire-mesh sieve. Place in sink and set under cold running water until water runs clear; shake off excess liquid.)