Ingredients
- Quinoa — 40 g
- Spinach — 100 g
- Butter — 10 g
- Extra virgin olive oil — 10 g
- Salt
- Garlic granulated
- Herbes de Provence
Method
- Soak the quinoa overnight.
- Wash and dry the quinoa thoroughly.
- Combine quinoa and water in a one-to-two ratio in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender.
- In a large skillet, melt the butter and add the olive oil over medium heat.
- Add chopped spinach and simmer for 2 minutes.
- Add greens and garlic and simmer for another 2-3 minutes.
- Add the cooked quinoa and mix well; cook for another 4 minutes until heated through.
- Serve hot and enjoy your lunch!
Calories & macros
- Energy
- 211 kcal in 100 grams
- Protein
- 5.6
- Fat
- 12.8
- Carbohydrate
- 16.7
