Quinoa Spinach Pilaf

This delicious quinoa recipe was adapted from one I found somewhere and can't remember. It was a flavorful, simple, unusual dish.  Quinoa is a complete protein, so I served it with Steamed Asparagus with Lemon Butter for dinner and it was a smash hit.

Ingredients

• 1 cup quinoa, rinsed
• 2 c low-sodium chicken broth
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1/2 large onion, chopped
• as much fresh baby spinach as you care to pack in there (I did about 1/3 of a costco box...it shrinks down quite a bit, so I am not sure what to tel you.  I just kept packing it in there...)
• Salt and pepper

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.  Add spinach to pan, wilting down the leaves and adding more until you're satified. :)
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and spinach. Season with salt and pepper and serve.