Quinoa pilaf with spinach, apples, and walnuts

serves 4

Walnuts amplify the nutty flavor of the quinoa, while bits of diced apple provide a touch of sweetness.
1½ cups quinoa

3 cups vegetable broth (page 15)


2 tablespoons extra-virgin olive oil

3 scallions, minced

½ cup walnut pieces

1 (10-ounce) package fresh baby spinach

Freshly ground black pepper

1 apple, halved, cored, and diced

Rinse the quinoa well to remove the bitter white coating. Drain and set aside. Bring the broth to a boil in a saucepan. Decrease the heat to low, add salt if needed, and stir in the quinoa. Cover and simmer until all the water has been absorbed, about 15 minutes.
While the quinoa is cooking, heat the oil in a large skillet over medium heat. Add the scallions and walnuts and cook until fragrant, about 2 minutes. Add the spinach and season to taste with salt and pepper. Cover and cook until wilted, 3 to 5 minutes, then add the apple and cook for 5 minutes more. Stir in the cooked quinoa and taste and adjust the seasonings.

note: You can wilt the spinach in a covered bowl in the microwave, if your skillet is not large enough.