Quinoa is a great grain (well a seed actually) packed with nutrition. High in protein and fiber, it’s a great alternative to pasta or rice. It’s a versatile dish that is great served hot or cold. One way to use it cold, is in our Greek Quinoa and Green Bean Salad. Served hot, we like to serve quinoa with grilled chicken and seafood. There are many quinoa recipes to choice from this is just one.
As a parent, I’m always looking for ways to add vegetables into my children’s meals. Pureeing the spinach and herbs is a little sneaky, but it adds a light green color and lemony flavor to the quinoa. Sometimes you just have to be a little stealthy. Do you have to be a veggie ninja with your kids too?
To cook basic quinoa, you use a 2:1 water to dry quinoa ratio. You can cook it with water, broth, and juice. So you can modify the flavor with the liquid and/or added seasoning. The recipe below for Herbed Spinach Quinoa uses water. You can pump up the flavor by substituting chicken or vegetable broth. If using broth, be sure to decrease the salt to just a dash or two.