Quinoa is more nutritious than rice
1 cup quinoa
1 cup water
¾ cup freshly squeezed OJ
½ tsp sea salt
Zest from 2 oranges
1 tbs EVO oil
2 medium onions chopped
3 garlic cloves minced
½ cup organic raisins
1 cup cooked chick peas
1.5 lbs spinach leaves, trimmed, washed, drained, dried and chopped (about 6 cups)
1/4 cup of feta
Salt to taste
½ tsp cinnamon
¼ cup toasted pine nuts
1 orange, cut into wedges
Rinse quinoa. Combine water, oj and bring to a boil in a 1.5-2qt saucepan.
Add salt, zest, and the rinsed quinoa.
Return to a boil, reduce heat, cover and simmer 15 minutes or until all liquid has been absorbed.
Remove from heat and let sit, covered for 10 minutes to fluff up.
While the quinoa is cooking, heat the oil in large skillet that has a tight lid and add the onions, sauté over medium heat for 10 minutes until softened and starting to brown a bit.
Add garlic and sauté until golden. Add raisins and chick peas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until spinach has wilted.
Adjust heat if necessary. Drain excess water. Season to taste with salt.
To serve, fold the veggies into the hot cooked quinoa and 1/4 cup of feta. Stir in cinnamon.
Garnish with the toasted pine nuts and organ wedges.