4 cups chicken broth
2 cups Quinoa
1/2 cup diced red onion
1 cup mushrooms, chopped
1 tsp rosemary
1/2 pineapple, cubed
Handful of fresh spinach, chopped
1 jalapeno pepper, diced
Cook Quinoa in chicken broth as directed on box.
Saute onion and mushrooms in a little EVOO. Add sea salt, ground pepper, and rosemary to taste.
Add in the pineapple chunks and saute for 2-3 minutes.
Add 4 cups of cooked Quinoa to mix and saute for 4-5 minutes. Toss in chopped spinach and fresh jalapeno at end. Serve warm.
We had it with filet mignon and roasted fennel. Yum!
*Keep your extra Quinoa and make Quinoa and black bean burgers for lunch the next day!*
*The next time I make it I want to add fresh mint and some lime zest. If you try it, let me know how it tastes 🙂