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Quinoa-and-Spinach Pilaf

  • servings: 4
Photography: Andrew Purcell




  • 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

Cook's Note

Good With
beef short ribs, grilled chicken, hamburgers


  1. Step 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.

Everyday Food, September 2012



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