Contributed by Adapted from www.wholefoods.com

Ingredients

1/3 C Sun-dried tomatoes (not oil-packed)
1 C boiling Water
2 Tbs Olive oil
1 medium Red onion, finely chopped
2 cloves Garlic, minced
8 C shredded Spinach or Swiss chard
¾ tsp Salt
2 C Quinoa, rinsed and drained
½ tsp Pepper
½ C salted dry-roasted Sunflower seeds
1/3 C Raisins
1/3 C grated Parmesan cheese

Instructions

In a small bowl, combine sun-dried tomatoes and boiling water. Let stand until softened, about 20 minutes. When softened, thinly slice. In large nonstick skillet, heat 1 Tbs of oil over medium heat. Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned. Add Spinach or Swiss chard, sprinkle with 1/4 tsp of salt, and cook, stirring frequently, 5 to 7 minutes or until spinach or chard is tender.

Meanwhile, in large nonstick skillet, heat remaining 1 Tbs of oil over medium heat. Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden. Add 4 cups of water, pepper, and remaining 1/2 tsp of salt and bring to a boil. Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.

Transfer mixture to large bowl. Stir in sunflower seeds, raisins, Parmesan, Spinach/Swiss chard mixture, and sun-dried tomatoes. Toss with a fork to combine. Serves 4.

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