This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
- Servings: 4
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 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, 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.