Quinoa is a new thing to me, though I have been reading about how amazing it is in food magazines and blogs for the last year. In case it is new to you as well, quinoa (pronounced keen-wa) is a protein packed grain, great to keep you full without weighing you down. Quinoa cooks like rice; I actually find it easier to cook than rice! It is gluten free and can be used to make pastas and flours, which is great for people with celiac disease. Most importantly, it has a fabulous, slightly nutty taste. Absolutely delicious.
I made this warm quinoa and spinach side dish to go with the Maple Mustard Pork Chops last week. It was a great dinner…very satisfying and yum!! Give quinoa a try soon!
Spinach and Quinoa with Feta
adapted slightly from Weight Watchers
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 cup uncooked quinoa, rinsed if necessary
- 2 cups reduced sodium chicken broth
- ¼ teaspoon red pepper flakes (optional)
- 4 cups baby spinach or one box frozen spinach, thawed and squeezed
- Feta cheese, crumbled
- Salt and pepper
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 and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and 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 and pepper and sprinkle with feta cheese.