GIADA'S QUINOA PILAF

Giada's Quinoa Pilaf image

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 shallot
1/2 cup sun dried tomatoes in oil
1 head yellow bell pepper, 1/2 inch diced
1/8 teaspoon red pepper flakes or cayenne red pepper
1/4 teaspoon kosher salt
1 cup tri-color quinoa
1 1/4 cup reduced sodium chicken broth
2 cups baby spinach chopped

Steps:

In a medium saucepan, heat the oil over medium heat. Add the shallot, tomatoes, peppers and red pepper flakes and cook, stirring often, until slightly softened and aromatic, about 4 minutes.
Season with the salt and add the quinoa. Using a wooden spoon, stir to coat the quinoa in the oil.
Add the chicken broth, stir and bring to a simmer. Reduce the heat to low, cover the pan and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes.
Stir in the spinach to wilt and serve.