INGREDIENTS
20 ozs
frozen spinach
1 tbsp
olive oil
1/4 cup
shallots
2 tsp
garlic
5
sun-dried tomatoes
1/2 tsp
salt
1/4 tsp
red pepper flakes
1/4 tsp
black pepper
1/2 cup
part-skim ricotta
24 ozs
salmon fillets
1
quinoa
1/2 cup
quinoa
1 cup
low sodium chicken broth
2 tsp
olive oil
1/2
onion
2 tbsp
pine nuts
2 tbsp
fresh parsley