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Quinoa-and-Spinach Pilaf

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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
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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!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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
    Reply

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