Two Grain Spinach Toss
- 1 medium red onions or 1 large red onion, diced
- 4 garlic cloves, minced fine
- 2 cups quinoa, rinsed and toasted
- 1 cup lentils, cooked (I used leftover red lentils)
- 6 mushrooms, cleaned and coarse chopped
- 1 tablespoon black mustard seeds
- 3 cups vegetable broth (I use homemade)
- 1 cup water, divided
- 1 bunch Baby Spinach, washed and chopped
- fresh ground pepper (optional)
- sea salt (optional)
- 1 cup pine nuts, toasted (optional)
- olive oil flavored cooking spray
- Spray the inside of a large pot with cooking spray. Use generously.
- Heat pot over medium heat. Add onions to pot and saute about 5 minutes.
- Add garlic and mustard seeds. Stir while seeds heat.
- When seeds begin to make popping sounds, add the grains and mushrooms. Stir.
- Add vegetable broth and 1//2 water.
- Cover pot and simmer for 20 minutes.
- Uncover, stir and taste for texture. If too dry, add the 2nd half of water, cover and simmer another 5 minutes.
- Remove from heat and let stand, covered, for five minutes.
- Fold in spinach and pine nuts, if using. Add salt and pepper as desired.
- Allow to stand covered about 5 minutes until spinach is wilted.
- Fluff. It's now ready to use as suggested -- or -- use as you wish!
- Mainly -- enjoy!
red onions, garlic, quinoa, lentils, mushrooms, black mustard seeds, vegetable broth, water, fresh ground pepper, salt, pine nuts, olive oil
Taken from www.food.com/recipe/two-grain-spinach-toss-316192 (may not work)