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Quinoa-and-Spinach Pilaf

  • Servings: 4
Quinoa-and-Spinach Pilaf

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 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


  1. 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

Reviews (3)

  • Lilacrose 25 Jul, 2013

    I am gluten-intolerant so a recipe such as this is invaluable. The lemon zest was a magical touch and the flavor amazing!

  • Douglas Tobbe 12 Mar, 2013

    From MyFitnessPal: Per Serving: 222 cal 34 carb 6 fat 9 protein 44 sodium 1 sugar

  • blazerrose 20 Oct, 2012

    FYI, editors, the picture attached to this recipe belongs to the bulgar/chickpea salad

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