Quinoa and Spinach

Published April 25, 2016

SmartPoints: 3 | Prep Time: 12 min  |  Cook Time: 25 min  |  Serves: 8  |  Difficulty: Easy


Quinoa’s delicate flavour pairs well with spinach. Since it’s not an actual grain, it makes an excellent Passover side dish.


  • 1 Tbsp olive oil
  • 1 large uncooked onion(s), minced
  • 1 clove(s) garlic clove(s), minced
  • 1 cup(s) Organic Quinoa, uncooked, rinsed (or purchase pre-rinsed quinoa)*
  • 2 cup(s) reduced-sodium chicken broth
  • 1⁄8 tsp black pepper
  • 1⁄8 tsp crushed red pepper flakes
  • 4 cup(s) fresh spinach, baby leaves, packed, coarsely chopped
  • 1⁄2 tsp table salt


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  2. Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  3. Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.


*To rinse quinoa, place quinoa in a fine wire-mesh sieve. Place in sink and set under cold running water until water runs clear; shake off excess liquid. Quinoa is available in the grain or natural food section of the supermarket.