Quinoa-and-Spinach Pilaf

Name: Quinoa-and-Spinach Pilaf
Yield: 4 servings
Ingredients: 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

Recipe photo courtesy of Andrew Purcell

This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.

Source: Everyday Food, September 2012

Servings

Ingredients

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

Directions

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.

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Reviews

174

How would you rate this recipe?

174

ALR4947647DW

5 OCT, 2017

I made this because I needed a healthy side to the roast I made for my husband. I made without onion or lemon (I didn't have any) and though it was great. As others had mentioned I used a 2:1 water to quinoa ratio and the quinoa cooked perfectly. I think lemon would be a great addition so don't leave it out!
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deberlin

30 JUN, 2015

Delicious! My only complaint about this recipe is that the amount of water is wrong, as far as I can tell. When making quinoa, it's 1 cup quinoa to 2 cups water, not 1.5 cups water. I made it with 2 cups of water, and it turned out wonderfully! A crowd pleaser!
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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!
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Douglas Tobbe

12 MAR, 2013

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

20 OCT, 2012

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