Quinoa & Spinach
A flavorful and healthy whole grain side dish. Goes great with Balsamic Chicken with Mushrooms.
Yield
8 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
yellow onion
Minced |
|
| 1 | clove |
garlic
Minced |
|
| 1 | cup |
quinoa
Uncooked |
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
chicken broth
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | cups |
baby spinach
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | large |
yellow onion
Minced |
|
| 1 | clove |
garlic
Minced |
|
| 237 | ml |
quinoa
Uncooked |
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
chicken broth
|
|
| 0.6 | ml |
black pepper
|
|
| 946 | ml |
baby spinach
|
*
|
Directions
Heat oil in skillet over medium-high heat. Add onion and garlic. Cook stirring frequently until onion is tender (3-5 minutes).
Add quinoa to skillet, stirring frequently until quinoa starts to turn golden brown. About 2 minutes.
Add broth and pepper to skillet, bring to a boil. Cover and reduce heat to low and simmer for 13 minutes, stir in spinach. Cover and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.
Yield 8½ cup servings
