Quinoa and spinach
3
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1 large
Garlic
1 medium clove(s)
Uncooked quinoa
1 cup(s)
Reduced-sodium chicken broth
2 cup(s)
Black pepper
0.125 tsp
Crushed red pepper flakes
0.125 tsp
Spinach
4 cup(s)
Table salt
0.5 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.
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