• 2 tablespoons extra virgin olive oil
• 1 medium shallot, chopped
• 2 garlic cloves, chopped
• 1 cup quinoa
• 1 cup white wine
• 2 cups chicken or vegetable broth
• 3 to 4 cups baby spinach
• ¼ cup half and half
• ¼ cup grated Pecorino Romano cheese
• Salt

Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.