- Place the quinoa in a bowl and cover with water. Let sit for a minute or two, and then drain thoroughly.
- In a skillet, heat EVOO and add the quinoa. Saute for approximately 10 minutes. Add the chopped garlic and stir for 1 minute, before adding the 2 cups of water and salt. Bring to a boil, cover and reduce heat, and cook for approximately 10 minutes, or until all the liquid is absorbed (and don't get all caught up in something like I did, and forget about it causing the quinoa to burn to the bottom of the pan!!!)
- Remove the lid and stir in the tomatoes and spinach. Stir until spinach is wilted.
- Stir in walnuts and cheese and top with some basil pesto & black pepper.
- Serve warm!
This is also very tasty at room temperature as a salad!