via une deux senses2 cups cooked quinoa
1/4 cup Parmesan cheese
1/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted
3 cloves garlic, minced
3 tbsn. olive oil
salt and freshly ground pepper, to taste
1 lb. brussel sprouts, halved
2 cups spinach, sauteed with a little garlic
Toss the brussel sprouts with a little olive oil, salt, and pepper. Roast in an oven at 400 for 14 minutes, tossing half way through. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the quinoa and heat until warmed and the garlic flavor is fragrant throughout. Once warmed through, add the Parmesan and and heat until it starts to melt, about 1 - 2 minutes. Remove from the heat, then stir in the feta cheese, pine nuts, spinach, and brussel sprouts. Season to taste with salt and freshly ground black pepper.