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A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.

NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.

WEIGHT WATCHERS Old Points 4, PointsPlus 6
ALANNA’s TIPS & KITCHEN NOTES
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.

You can also substitute three quarters of a pound of large peeled shrimp for the pasta. Sauté the shrimp in 2 tablespoons of Pompeian Classic Mediterranean Olive Oil and add them to the “ciamotta” in step 4. Add the chicken broth and just heat through. Skip step 5 and eliminate the Parmesan in step 6. Garnish each portion with a sprig of fresh basil and serve with grilled polenta.