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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 (6)

175 Ratings
  • 5 star values: 34
  • 4 star values: 60
  • 3 star values: 45
  • 2 star values: 30
  • 1 star values: 6
Rating: 5 stars
03/28/2019
Overall a pretty basic and good quinoa recipe! I tweaked it a little by adding cajun seasoning as the onions and garlic were browning in the butter and added in just a teaspoon of turmeric and a pinch of cumin to the mix before adding in the quinoa. Like all the other comments I added 2 cups of water to the mix rather than 1 1/4 and found that the quinoa came out great. I ate it with a crumbled up a black bean burger (Gardein black bean burger) over top and it was a pretty filling meal!
Rating: 5 stars
10/05/2017
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!
Rating: 4 stars
06/30/2015
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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Rating: Unrated
07/25/2013
I am gluten-intolerant so a recipe such as this is invaluable. The lemon zest was a magical touch and the flavor amazing!
Rating: Unrated
03/12/2013
From MyFitnessPal: Per Serving: 222 cal 34 carb 6 fat 9 protein 44 sodium 1 sugar
Rating: Unrated
10/20/2012
FYI, editors, the picture attached to this recipe belongs to the bulgar/chickpea salad
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