Quinoa-and-Spinach Pilaf
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Everyday Food, September 2012
- Yield Serves 4
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Ingredients
- 1 tablespoon unsalted butter
- 1 finely chopped small yellow onion
- 1 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
Directions
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In a large saucepan, melt butter 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.
Cook's Note
Good With
beef short ribs, grilled chicken, hamburgers
From MyFitnessPal: Per Serving: 222 cal 34 carb 6 fat 9 protein 44 sodium 1 sugar
FYI, editors, the picture attached to this recipe belongs to the bulgar/chickpea salad