Quinoa with Parmesan, Corn, and Spinach

Andrew Purcell, Carrie Purcell

Makes 2 Servings

Ingredients

• 3/4cup dry quinoa, rinsed
• 1 1/2cups vegetable (or chicken) stock
• Salt
• Pepper
• 1/2tablespoon olive oil
• 1cup fresh corn kernels (from 2 small ears)
• 2cloves garlic
• 1/4teaspoon paprika
• 2cups loosely packed baby spinach
• 2ounces parmesan, grated

Directions

1. In a medium, lidded saucepan, combine quinoa, stock, and a pinch each of salt and pepper. Bring to a boil, then cover and reduce to a simmer. Cook 15 minutes. Let stand, covered but off the heat, for 5 minutes. Uncover and fluff quinoa with a fork.

2. In a large skillet over medium-low heat, heat olive oil. Add corn, garlic, and paprika, and season with salt and pepper. Cook, stirring, until corn is bright yellow and slightly soft, about 3 minutes. Add spinach and quinoa and cook, stirring, just until spinach is wilted. Add Parmesan and toss to coat.

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