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.
- 1/2 cup loosely packed fresh spinach leaves
- 1 green onion including green tops, chopped
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 2 1/4 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/4 cups quinoa
- In a blender, puree the spinach, green onion, parsley, and thyme with the lemon juice, olive oil, 1/4 cup of the water, salt and pepper.
- In a medium saucepan, bring the remaining 2 cups water to a boil. Stir in 1/4 cup of the puree. Add the quinoa and cover the pot. Cook on low heat for 20 minutes. Remove from the heat and let sit for 5 minutes. When ready to serve, add remaining spinach puree to quinoa and fluff with a fork.