Photo of Quinoa and spinach by WW

Quinoa and spinach

Total Time
37 min
12 min
25 min
Quinoa’s delicate flavor pairs well with spinach; it's a combination that we can't get enough of. Since it’s not an actual grain, quinoa makes for an excellent Passover side dish. In order to rinse it, which is a step you shouldn't skip, place the quinoa in a fine wire-mesh sieve. Place the sieve in your sink and rinse under cold running water until the water runs clear; shake off excess liquid. This gets rid of quinoa's natural coating, called saponin, which can be bitter-tasting. To make this recipe pareve (foods that contain neither meat nor dairy), cook the quinoa in vegetable broth or water.


Olive oil

1 Tbsp


1 large, minced


1 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


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.