Mediterranean Tomato Quinoa with Spinach and Artichokes

• 3 cups Water
• 1- 1/2 cup Quinoa
• 13 cups Pine Nuts
• 8 ounces, weight Frozen Chopped Spinach
• 3 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 7 ounces, weight Quartered Artichoke Hearts, Drained, Thoroughly Rinsed, And Diced
• 16 ounces, weight Chopped Tomatoes, Drained
• Salt And Freshly Ground Black Pepper

1. Bring water to a boil in a saucepan, season with salt.
2. Add the quinoa and reduce to a simmer.
3. Cover and cook until the water is absorbed, about 10-12 minutes.
4. The quinoa is cooked when the spiral germ becomes visible around the grains.
5. Meanwhile, preheat the oven to 375 degrees F.
6. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5 minutes, or until they become light golden.
7. Watch carefully, they burn quickly!
8. Place the frozen spinach in a heat-safe container and microwave until thawed.
9. Transfer thawed spinach to a fine mesh strainer.
10. Arrange strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.
11. Heat the olive oil in a saute pan over medium heat.
12. Add the garlic and cook until softened, about 2 minutes.
13. Add the spinach, artichokes, and tomatoes; simmer until heated through, about 5 minutes.
14. Season with salt and pepper.
15. Turn off the heat and add the cooked quinoa and toasted pine nuts.
16. Mix well.
17. Serve.

water, quinoa, nuts, spinach, olive oil, garlic, hearts, tomatoes, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/mediterranean-tomato-quinoa-with-spinach-and-artichokes/ (may not work)