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1 white onion, finely diced
3 cloves garlic, minced
13 ounces baby spinach
1/4 cup Basil Pesto Sauce
1 bunch basil, thinly sliced
Preheat oven to 375°F. Prepare quinoa according to package directions.
While the quinoa is cooking, cut the tops of the tomatoes off and remove the inner core with a paring knife keeping the whole tomato intact. Dice the inner core of the tomatoes.
Heat Basil Pesto Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add the onion and sauté for 3-5 minutes or until translucent. Add diced tomato and spinach and sauté until spinach is wilted.
In a large mixing bowl, combine the cooked quinoa, sauteed tomato mixture, and Basil Pesto Sauce.
Calories 230 , Carbs 31 grams, Cholesterol 5 milligrams, Fat 8 grams, Fiber 5 grams, Protein 9 grams, Saturated Fat 2 grams, Sodium 125 milligrams, Sugar 7 grams
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