This year we have been getting a lot of spinach with our CSA share. I don’t remember getting this much in the past; I think we used to get a small bunch with the root attached on occasion. But this year I’ve gotten a pound and .6 pounds of cut spinach the past two weeks. So I decided to revisit this recipe, which is a favorite of our CSA community.
Ingredients:
- 1 C quinoa
- 2 C water
- olive oil
- 2-3 cloves garlic (minced)
- scallions, green onions, or chives
- half a pound of spinach
- 1/2 C feta cheese
- pine nuts (optional)
Directions:
- Rinse quinoa; in a smallish pot, bring 2 C of water to a boil. Add quinoa and lower heat to a simmer, cover, and cook for 15 minutes or until the little spirals appear.
- Meanwhile, add olive oil to a large skillet and heat to medium. Saute’ garlic and scallions. Then add spinach until just wilted.
- Add quinoa to the spinach mixture. Stir in feta and pine nuts.
The Verdict: This is a nice, quick, easy supper. DH thinks it needs chicken (of course). I used some feta from a local goat cheese maker (Dancing Goat Creamery), and this really highlighted the quality flavor. I like how the pine nuts add a bit of texture.
This post shared at Monday Mania
I have been loving all the spinach. I forgot about this recipe…I think this will be making an appearance on my table in the near future!
Isn’t it fun to be reminded of older recipes? I was glad to be reminded of that sesame dressing one from the demo recipes.
Thanks, Wendy!
I am always looking for new recipes for quinoa! We try to rotate our grains as much as possible.
My oldest is deathly allergic to dairy, but I can put the feta on everyone else’s! Yum – looks great!
I, too, have been loving the Trillium spinach. Thanks for the reminder of this great recipe. I have also been making green smoothies like crazy! Oh, and I made a great egg scramble with the bitters per your suggestion. It is great to be able to follow your recipes as I have the same things in my fridge. Thank you!
so glad I can help. I need to get back into the habit of making green smoothies too. Such a great way to get even more vegetables in the diet!
I found your recipe through Beauty and Bedlam’s Tasty Tuesday (my recipe is #44). I love quinoa, but am new to using it. My husband is still hesitant, but he LOVES spinach, so I might be able to sell him on this recipe. I’ll definitely add it to my list!
good luck with the husband. Quinoa is so tasty, hope he will try it.
Another great use for quinoa! Love the combination of veggies here… The flavors and textures just work so beautifully. The way you kept the dish simple and allowed them all to shine is what really makes it so appealing. I’ll have to try it with some homemade tofu feta. 🙂
how do you make homemade tofu feta? I’m always looking for new things to try 🙂
Well there are many different methods and recipes out there, but this one’s my personal favorite: http://veganfeastkitchen.blogspot.com/2010/02/potted-tofu-miso-marinated-tofu-thats.html
Wowza, I made this tonight and added tomato (and chicken). It was delicious! I think this will be a weekly thing for me. Now only if I can get my husband to eat it.
great idea to add tomato and chicken! Will have to try that. My husband loves anytime I add meat to something 🙂
If you ask me, everything tastes better with feta! 🙂
Thanks for linking to Food on Fridays–glad to have a winning quinoa recipe (I just spotted a box in the pantry I need to use).
Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. My hubby would like the chicken as a side dish!
I knew it wasn’t a grain, but did not know it was related to spinach and Swiss chard. No wonder they go so well together!
I love quinoa; it is such a fun item to cook with. Your recipe sounds delicious! Thanks for sharing it with the Hearth and Soul Hop.
Stopping by to say, this recipe is one of my highlighted links from last weeks hop, thanks so much!