The Easy Anti Inflammatory Diet: Fast and Simple Recipes for the 15 Best Anti-Inflammatory Foods by Karen Frazier

Author:Karen Frazier [Frazier, Karen]
Language: eng
Format: epub, mobi
Publisher: Rockridge Press
Published: 2017-07-10T22:00:00+00:00

PER SERVING Calories: 388; Total Fat: 18g; Total Carbs: 51g; Sugar: 4g; Fiber: 8g; Protein: 16g; Sodium: 542mg

Quinoa Florentine

SERVES 4 / PREP TIME 5 MINUTES / COOK TIME 25 MINUTES

EXTRA-VIRGIN OLIVE OIL

SPINACH

GARLIC

DAIRY-FREE

GLUTEN-FREE

NUT-FREE

ONE POT

VEGAN

Florentine is the culinary way of saying “with spinach.” You can use any type of quinoa (pronounced KEEN-wah) here. I’m partial to red quinoa, but that’s a bit harder to locate, so use whatever type you can find for this warming and satisfying dish.

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 ONION, CHOPPED

3 CUPS FRESH BABY SPINACH

3 GARLIC CLOVES, MINCED

2 CUPS QUINOA, RINSED WELL

4 CUPS NO-SALT-ADDED VEGETABLE BROTH

½ TEASPOON SEA SALT

⅛ TEASPOON FRESHLY GROUND BLACK PEPPER

1. In a large pot over medium-high heat, heat the olive oil until it shimmers.

2. Add the onion and spinach. Cook for 3 minutes, stirring occasionally.

3. Add the garlic and cook for 30 seconds, stirring constantly.

4. Stir in the quinoa, vegetable broth, salt, and pepper. Bring to a boil and reduce the heat to low. Cover and simmer for 15 to 20 minutes, until the liquid is absorbed. Fluff with a fork.

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