Quinoa and Spinach

3
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
8
Difficulty
Easy
Quinoa’s delicate flavor pairs well with spinach. Since it’s not an actual grain, it makes an excellent Passover side dish.

Ingredients

olive oil

1 Tbsp

uncooked onion(s)

1 large, minced

garlic clove(s)

1 medium clove(s), minced

uncooked quinoa

1 cup(s), rinsed (or purchase pre-rinsed quinoa)*

reduced-sodium chicken broth

2 cup(s)

black pepper

tsp

crushed red pepper flakes

tsp, optional

fresh spinach

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

table salt

½ tsp

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; 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.To make this recipe pareve, cook the quinoa in vegetable broth or water.

A happier, healthier you starts here