amaranth greens and quinoa

Today I discovered amaranth leaves at the farmers market! Apparently they're also called "Chinese spinach." They're pretty mild (unlike dandelion greens, which were inedibly bitter no matter how long I cooked them or what I added to them), tastier than spinach (I.M.H.O.), and aesthetically interesting. I found a recipe for pasta with amaranth leaves and kinda changed it a bit. The leaves make reddish juice when you cook them, and it kind of turns the quinoa fuchsia. It's purdy.

*chopped amaranth leaves (3qt bowl filled to the top)
*5 cloves of garlic, pressed
*1/2 tsp red pepper flakes
*~tablespoon canola oil
*cooked quinoa
*grated cheese (I think this was manchego, not sure.)

Cook garlic and red pepper in canola oil for a few minutes over high-ish heat. Add leaves, stir for a bit, cover the pot and turn down the flame to let the leaves soften a bit but not too much. Add a few cups of cooked quinoa, stir, put into a bowl, and stir in the shredded cheese.