Ingredients
1/4 cup quinoa
3 tablespoons olive oil
2 tablespoons raw sunflower seeds
2 cloves garlic, minced
1/2 cup fresh spinach leaves
2 teaspoons lemon juice
1/3 cup grated goat gouda cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Extra-long aged grains — biryani, pilaf, separate fluffy rice
True wild rice — nutty, earthy, stuffings, pilafs, soups
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Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.