Quinoa and Spinach
3
Points®
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.
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