Quinoa Pilaf with Spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 188.4
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,121.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.3 g
- Protein: 6.5 g
View full nutritional breakdown of Quinoa Pilaf with Spinach calories by ingredient
Introduction
If I leave out the spinach, I can get my kids to eat it. If I leave out the spinach, I can get my kids to eat it.Number of Servings: 4
Ingredients
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1 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
1 medium (2-1/2" dia) Onions, raw - chopped
3 clove Garlic - minced
2 tbsp Extra Virgin Olive Oil
2 cup Vegetable Broth
1 tsp Salt
1 tsp Pepper, black
1 bunch Spinach, fresh
10 gram Lemon Zest - fresh, peel, rind
Directions
Chop up the onion and mince the garlic.
Heat oil in a large frying pan and add chopped onion. Heat until soft, then add minced garlic. Stir periodically until you can smell the garlic, about a minute. Add dry quinoa and stir periodically until toasted a light brown. Add vegetable broth and bring to a boil. Cover and lower heat to simmer for 20 minutes. Stir in salt & pepper to taste. Add spinach, at little at a time if needed, and stir until wilted. Stir in lemon zest and turn off heat. Serve and enjoy!
Serving Size: Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TONYALHAMILTON.
Heat oil in a large frying pan and add chopped onion. Heat until soft, then add minced garlic. Stir periodically until you can smell the garlic, about a minute. Add dry quinoa and stir periodically until toasted a light brown. Add vegetable broth and bring to a boil. Cover and lower heat to simmer for 20 minutes. Stir in salt & pepper to taste. Add spinach, at little at a time if needed, and stir until wilted. Stir in lemon zest and turn off heat. Serve and enjoy!
Serving Size: Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TONYALHAMILTON.