Spinach and cherry tomatoes “quinotto”

Spinach and cherry tomatoes “quinotto”

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 ad 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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