Spinach and cherry tomatoes quinoa “risotto”

Spinach and cherry tomatoes quinoa “risotto”

Sometimes the best recipes are the ones that are not planned, but made out of convenience and lack of ingredients. I made this “quinotto” on a day that I was really craving something healthy but cooked, and I had nothing left in my cupboard apart from cherry tomatoes and spinach.

This recipe is gluten-free, great for a light home lunch, lunchbox or as an accompaniment to some fish.”An easy and gluten-free alternative to quinoa salad great for the winter months, ready in 10 min ”

Ready in 10 min

Ingredients (1 person)

  • Quinoa 40 grams
  • a handful of cherry tomatoes
  • ;a handful of spinach leaves
  • ;a sprinkle of olive oil
  • ;2 garlic cloves
  • ;a dash of chili pepper flakes

Method

  • Place the quinoa in a pan to cook. In the meantime sprinkle some olive oil in a non stick pan, with garlic ad chili pepper. Allow the spices to release flavor heating the oil at low temperature for a couple of minutes
  • .Add the washed and cut in half cherry tomatoes, ad the spinach leaves roughly chopped up.;Let them sweat in the pan for 5 min. When the quinoa is ready add it to the pan ad mix it well. Serve and enjoy!

 


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