Parmesan Spinach Quinoa


  • 1 cup uncooked quinoa, rinsed well
  • 1 and 1/2 cups chicken or vegetable broth
  • kosher salt and black pepper to taste
  • 2 tbs extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 cup scallions, chopped on a bias, white and green parts
  • 2 cups baby spinach, chopped
  • 1 tbs fresh lemon juice
  • 3/4 cup Parmesan cheese, shredded
In a large sauce pan, bring quinoa, broth of choice and salt and pepper to a boil.

  • Reduce heat to medium-low, cover and cook until quinoa is tender and the broth has been absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a large skillet over medium heat, stir in garlic and onion and cook until softened, just a few minutes.
  • Stir in quinoa and spinach and stir until the spinach has wilted.
  • Add the lemon juice and Parmesan and stir until the cheese has melted.
  • Taste for seasoning and re-season with salt and pepper if desired.
  • Serve at once.

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