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Wednesday, January 29, 2014

Lemon-Garlic Quinoa with Baby Spinach


This is my favorite way to eat quinoa.  It's simple and fast, and a big bowl keeps all week in the fridge.  I can't decide if I like it better cold, warm, or room temperature.  It's delicious at any temp.  When I'm hungry in the middle of the afternoon a couple bites holds me over until dinner.  It's amazing with feta cheese, if you're vegan, simply leave it out. 


 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients~
     1 cup quinoa
     1 1/2-2 cups vegetable broth
     2 small cloves of garlic (or 1 large clove)
     1/4 cup olive oil
     juice of 1 lemon
     1/2 tsp. Dijon mustard
     1 tsp. basil (I use the basil in the tube that you find near the salads)
     1/4 tsp. sea salt
     3/4 cup baby spinach
     1 small container Feta cheese

1.  Rinse the quinoa thoroughly in a fine mesh strainer.  (This takes away the bitterness naturally found in quinoa.)
2.  Bring the vegetable broth to a boil.  Slowly stir in quinoa.  Reduce heat and simmer, about 25 minutes.  If it keeps drying out, add more broth or water, and place a lid over the pot.  Stir frequently so it doesn't burn on the bottom. 
3.  While the quinoa is cooking, whisk together the olive oil, garlic, lemon juice, Dijon mustard, basil, and sea salt. 
4.    When the quinoa is light and fluffy, taste to make sure it's tender, and season with additional sea salt to taste. 
5.  Stir the olive oil mixture in while the quinoa is still warm, and quickly add the baby spinach.  (You can chop or chiffonade it if you like smaller pieces.)  The heat from the quinoa will wilt the spinach.  Allow to cool slightly, then add the feta.  (Start with 1/2 container, if you really love feta, go ahead and add the whole thing) 












 
 
  Try it with feta!

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