I wasn’t hip to the whole quinoa thing until I found this recipe on Pinterest from one of my favorite food bloggers – budgetbytes. She had found the recipe on Food52 (another favorite of mine) and had altered the recipe to her liking. And of course that’s what I did as well.
I subbed baby spinach for kale, pecans instead of walnuts, garlic granules for chopped garlic and chicken broth instead of vegetable broth. All of those things can be adjusted to your own taste.
14 oz package organic baby spinach (ready to eat)
1 1/2 cups chicken broth
1 cup quinoa
1 Tbsp Olive oil
1 tsp garlic granules
1 whole lemon
1-2 oz feta cheese – crumbled
- Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter.
- Cut spinach into 1/2″ strips.
- Put olive oil in pot and sauté the spinach over medium heat for 2-3 minutes or until wilted.
- Add the rinsed quinoa to the pot along with chicken broth. Add garlic and stir to mix. Place a lid on top, and turn the heat up to medium-high. Let the pot come to a boil. As soon as it does, reduce the heat to low and let it simmer for 15 minutes. Make sure the pot is simmering the whole time.
- After 15 minutes, check the quinoa to see if it is done. Each granule should look slightly transparent with a white outer rim. If there is still a considerable amount of broth left in the bottom of the pot, replace the lid and let simmer for a few minutes more. If there is a small amount of liquid, simply remove the lid and sauté for a couple of minutes, or until the excess liquid evaporates.
- While the pot is simmering, zest half of the lemon.
- Once the quinoa is cooked and any excess moisture has evaporated, remove the pot from the heat. Sprinkle the lemon zest over the spinach and quinoa. Squeeze the juice from half of the lemon over the pot as well and mix. Finally, sprinkle the pecans and crumbled feta on top and serve.
I especially like this as a side dish to a Greek Chicken dish I love – also on my site here.