Fennel Pollen Scented Quinoa

By Shuger

Ingredients

• 2 cups cooked quinoa
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion chopped – make it a sweet white onion
• 2 garlic cloves, minced
• 2 teaspoons fennel pollen
• 1 teaspoon of citrus sea salt blend from Pollen Ranch
• handful of spinach
• Sea salt to taste
• Freshly ground black pepper
• half of a lemon

Details

Adapted from thehungrygoddess.com

Preparation

Step 1

Prepare quinoa ahead of time and set aside 2 cups.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes.
Add garlic and fennel pollen and cook, stirring often, for 2 minutes.
Add spinach to pan and cook until wilted.
Add quinoa. Toss with salt and pepper and remove from heat quickly.
Squeeze lemon over the dish before serving and season to taste with salt and pepper.