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Ingredients
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¼ cup quinoa
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3 tablespoons olive oil
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2 tablespoons raw sunflower seeds
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2 cloves garlic, minced
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½ cup fresh spinach leaves
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2 teaspoons lemon juice
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⅓ cup grated goat gouda cheese
Directions
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Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
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Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.
Nutrition Facts (per serving)
| 233 | Calories |
| 19g | Fat |
| 11g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 5g | 26% |
| Cholesterol 13mg | 4% |
| Sodium 49mg | 2% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 6g | 12% |
| Vitamin C 4mg | 4% |
| Calcium 128mg | 10% |
| Iron 1mg | 6% |
| Potassium 126mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
