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In a large skillet, heat olive oil on medium high heat. Add onion and garlic and sauté until translucent, about 4 minutes stirring constantly.
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Reduce heat to low and add quinoa and broth. Cover and let simmer until cooked, about 10-12 minutes.
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Once quinoa is cooked, add spinach and salt and paper. Cover once again and cook until the spinach has wilted, about 3 minutes.
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Serve with salmon and sprinkle with toasted pine nuts. Enjoy!