1/2 c. uncooked quinoa
1 cup water
1 tsp olive oil
2 cloves garlic, chopped
1 cup fresh spinach leaves
1 oz reduced fat feta cheese, crumbled
Rinse the quinoa in a fine-mesh strainer. Put the quinoa and 1 cup water in a small saucepan, bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 min.
Meanwhile, heat a nonstick skillet over medium heat. Add the olive oil and garlic and cook until the garlic is golden - be careful not to burn it. Add the spinach and the cooked quinoa to the skillet and stir until the spinach wilts. Add the feta and stir to combine.