One-Pot Italian Quinoa

Not only is this recipe completely delicious but if you follow weight watchers it is just 4 points per serving!

Makes 6 servings

It is an easy one-pot meal– the Diced tomatoes with herbs flavor the pot while saving you the trouble of buying and prepping fresh herbs. The cheesey ooey-gooey topping, needs to be made using an oven-safe skillet. And speaking of leftovers; they hold up well and reheat beautifully, making them a great take-to-work lunch.

Thank you so much Holly Sheehan for agaeing your scrumptious pics with us

One-Pot Italian Quinoa

Ingredients

Uncooked quinoa
1½ cup(s)
Cooking spray
5 spray(s)
Uncooked onion(s)
1 cup(s), chopped
Garlic clove(s)
4 medium clove(s), minced
No-salt-added vegetable stock
2½ cup(s)
No salt added diced tomatoes
14½ oz, with basil, garlic, and oregano
Kosher salt
½ tsp
Fresh baby spinach
4 cup(s)
Part-skim mozzarella cheese
1 cup(s), shredded, (4 oz)
Instructions

Place quinoa in a medium bowl and cover with cool water; swish quinoa in bowl, agitating with fingers. Drain well.
Coat a large ovenproof skillet with cooking spray. Heat over medium-high heat. Add onion, garlic, and cook until lightly browned, about 6 minutes, stirring to crumble. Add vegetable stock, quinoa, tomatoes, and salt and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes.
Preheat broiler to high. Add spinach to quinoa mixture in batches, stirring to wilt. Sprinkle cheese over quinoa mixture. Broil until cheese melts and starts to brown, 1 to 2 minutes.
Serving size: 1⅓ cups