The Green Spork

  • Home
  • Recipes
    • Recipes by image
    • The Basics
    • Breakfast & Brunch
    • Lunch
    • Appetizer
    • Entree
      • Casseroles
      • Pasta & Pizza
      • Burgers, Sandwiches & Wraps
      • Grains
      • Beans & Legumes
      • Soups
      • Potluck & Meal Prep
      • Quick & Easy
    • Sides & Extras
    • Snacks
    • Dessert
    • Beverage & Smoothies
    • Holiday
    • Seasonal
      • Winter
      • Fall
      • Spring
      • Summer
  • Lifestyle
  • About
    • About Staci
  • Resources
  • Contact

Herbed Spinach Quinoa

September 11, 2015 By Staci

Spinach Quinoa

Quinoa is my lunch buddy. Seriously. I LOVE to have quinoa for lunch since it is such a handy combination of carbohydrates and protein. But that isn't the only reason I love quinoa. It's just so damn versatile. I can put some quinoa in a pan cook it up with whatever herbs and veggies I have on hand and BAM! Delish!

I am also a pretty big fan of the fact that quinoa cooks so fast! 15 mins and I am eating? Sign me up for more of that!

As a result, quinoa is my lunch buddy. We have lunch together more often than not these days.

On this particular day I had some spinach in the fridge that just needed to be eaten, but I wanted something more than a salad. I cooked up some quinoa, stirred in some herbs and chopped spinach at the very end and (you guessed it): BAM! Herbed Spinach Quinoa.

Spinach Quinoa2

Not only is this little dish fast and tasty, it is so aromatic that you just want to drool. But don't drool. Just eat it.

Once I stuffed my bowl, I decided to top it with some toasted sunflower seeds and a few jicama sticks for garnish and texture erektil dysfunktion praktisk medicin. It turned out to be a really pretty lunch and I thought all of you might enjoy it too.

Herbed Spinach Quinoa

by The Green Spork

Cook Time: 15 mins

6074703

Ingredients

  • 1 cup quinoa
  • 1 1/2 cups water or broth
  • 1 cup fresh spinach, chopped
  • 1 Tbls. finely chopped herbs of your choice ( I used basil, thyme and rosemary)
  • 1 clove garlic crushed or minced
  • salt and black pepper to taste

Instructions

In a medium sauce pan, bring the water and quinoa to a boil.

Cover and reduce heat to a simmer for about 15 mins or until the water is absorbed and the quinoa is tender and fluffly.

Meanwhile, toss the spinach, herbs and garlic in a large bowl and set aside.

When the quinoa is finished cooking remove from heat and fluff with a fork.

Add the quinoa to the large bowl and toss.

Add salt and pepper to taste and toss again.

Serve warm with toasted sunflower seeds and jicama sticks for garnish.

Powered by Recipage

 

Filed Under: Blog, Casseroles, Entree, Fall, Grains, Holiday, Lunch, Potluck & Meal Prep, Quick & Easy, Seasonal, Sides & Extras, Spring, Summer, The Basics, Winter Tagged With: herbs, jicama, oil free, plant based, quinoa, Spinach, toasted sunflowers, vegan

« One Pot Étouffée Rice
A House Divided »

Stalk The Spork

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Featured Dish

Classic Vegan Lasagna

Instagram

Sorry:

- Instagram feed not found.

See what Staci pins

TAP

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in