Quinoa and Spinach
- Total Time
Quinoa’s delicate flavor pairs well with spinach. Since it’s not an actual grain, it makes an excellent Passover side dish.
olive oil1 Tbsp
uncooked onion(s)1 large, minced
garlic clove(s)1 clove(s), medium, minced
uncooked quinoa1 cup(s), rinsed (or purchase pre-rinsed quinoa)*
reduced-sodium chicken broth2 cup(s)
black pepper⅛ tsp
crushed red pepper flakes⅛ tsp, optional
fresh spinach4 cup(s), baby leaves, packed, coarsely chopped
table salt½ tsp
- 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.
- Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
- 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.