Rinse quinoa thoroughly in cold water. Drain well.
In a large skillet, warm oil over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in tomatoes and broth and increase heat to high. Bring to a boil, then carefully transfer to slow cooker. Stir in quinoa and season with salt and pepper. Cover and cook on low until most of the liquid is absorbed and quinoa is tender, about 2 hours.
Place pine nuts in a small skillet over medium-low heat. Cook, shaking skillet constantly, until pine nuts are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl.
Remove slow cooker cover and stir in spinach and pine nuts. (If pilaf looks dry, add up to 1/2 cup more broth.) Cover and cook 15 minutes longer, or until the spinach has wilted completely. Season with additional salt and pepper and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1775.44 Kcal (7433 kJ)
Calories from fat	845.46 Kcal
		% Daily Value*
Total Fat	93.94g	145%
Cholesterol	4.92mg	2%
Sodium	2613.65mg	109%
Potassium	3490.6mg	74%
Total Carbs	198.56g	66%
Sugars	27.86g	111%
Dietary Fiber	26.56g	106%
Protein	49.63g	99%
Vitamin C	86mg	143%
Iron	19.3mg	107%
Calcium	280.7mg	28%

Amount Per 100 g
Calories	137.47 Kcal (576 kJ)
Calories from fat	65.46 Kcal
		% Daily Value*
Total Fat	7.27g	145%
Cholesterol	0.38mg	2%
Sodium	202.37mg	109%
Potassium	270.27mg	74%
Total Carbs	15.37g	66%
Sugars	2.16g	111%
Dietary Fiber	2.06g	106%
Protein	3.84g	99%
Vitamin C	6.7mg	143%
Iron	1.5mg	107%
Calcium	21.7mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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