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Photo of Quinoa and Spinach by WW

Quinoa and Spinach

3
Points® value
Total Time
37 min
Prep
12 min
Cook
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.

Ingredients

Olive oil

1 tbsp(s)

Uncooked quinoa

1 cup(s)

Onion

1 large, minced

Garlic

1 clove(s), large, minced

Reduced-sodium chicken broth

2 cup(s)

Black pepper

⅛ pinch(es)

Crushed red pepper flakes

⅛ tsp(s)

Fresh spinach

4 cup(s), baby leaves, packed, coarsely chopped

Table salt

½ tsp(s)

Instructions

  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.

Notes

*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.

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