Eating Pegan | Quinoa and Spinach

Quinoa and Spinach

olive oil 1 Tbsp
uncooked onion(s) 1 large, minced
garlic clove(s) 1 clove(s), medium, minced
uncooked quinoa 1 cup(s), rinsed (or purchase pre-rinsed quinoa)*
reduced-sodium chicken broth 2 cup(s)
black pepper ⅛ tsp
crushed red pepper flakes ⅛ tsp, optional
fresh spinach 4 cup(s), baby leaves, packed, coarsely chopped
table salt ½ tsp

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  • Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  • Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low; simmer for 13 minutes. Stir in spinach, cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.
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