Spinach Tomato Stew

  • 1 cup quinoa

    • 1 Tbsp olive oil
    • 1 onion, finely sliced
    • 3 tomatoes, chopped
    • 1 large bunch spinach, chopped
    • ½ tsp paprika
    • Sea salt, to taste
    • 1 Tbsp almonds, toasted and chopped
    1. Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
    2. Heat a pan to medium and saute the onion in a bit of oil. Add the tomatoes and mix until warmed. Add the spinach and seasoning. Cook while stirring until the spinach is wilted, about 5-10 minutes. Serve over the quinoa, garnished with almonds.

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