Quinoa and Spinach

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


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


crushed red pepper flakes

tsp, optional

fresh spinach

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

table salt

½ tsp


  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.


*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.

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