- 1 cup quinoa
- 230g broccoli florets
- 4 cups packed baby spinach
- ½ tsp salt
- ½ tsp pepper
- ½ cup sour cream
- 3 garlic cloves, crushed
- 120g grated mozzarella
- In a covered 5ℓ pot, heat 1 cup quinoa, rinsed, and 4 cups water to boiling on high. Cook as label directs. Add 230g small broccoli florets to the pot 5 minutes before the end of the cooking time. Cook until broccoli and quinoa are tender.
- Drain quinoa mixture well; toss with 4 cups packed baby spinach,½ cup sour cream, 3 cloves crushed garlic and ½ tsp each salt and pepper. Spread in a 25cm oven-safe frying pan. Sprinkle with 120g grated mozzarella. Grill on high for 3 minutes or until melted.
EACH SE RVING About 1 420kJ, 16g protein, 37g carbohydrate, 15g fat (8g saturated), 6g fibre, 550mg sodium.
to our Free Good Housekeeping Newsletter