Over the past couple of weeks, I’ve been experimenting with some different uses for quinoa. Now don’t get me wrong, I love, love, love plain quinoa and could eat it for almost every meal but certain other members of my family like a little more variety. I like variety too but sometimes I just don’t think you should mess with a good thing! In this case, I am glad I did. This was absolutely perfect. The flavors were incredible together and made for a light, healthy dish. We added some grilled shrimp skewers to them and it was a amazing meal.
Quinoa Spinach Pilaf
- 1 tablespoon olive oil
- 1 finely chopped small yellow onion
- 2 minced clove garlic
- 1 cup rinsed quinoa
- 1 1/4 cups water
- 5 cups baby spinach (5 ounces)
- 1 tablespoon grated lemon zest
- Salt and pepper
In a large saucepan, heat olive oil over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.
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