Quinoa is quickly becoming one of our favorites around here. It is one of those super foods (it is believed to help with migraines for those of you who suffer) that is actually quite quick and convenient to make, and packs a huge protein punch if you are vegetarian. A great alternative to brown rice, which takes 50 minutes to cook, quinoa only requires 15 minutes. And with the last-minute dinner planning that has been going on around here, that is right up my alley. Here is what I made last night, inspired by this recipe (unfortunately I had no brussels sprouts- but you can bet I will have some on hand next time!):
Red Quinoa with Spinach and Feta
- 1 cup dried red quinoa
- 2 cups vegetable broth (or water)
- 2 Tbsp extra virgin olive oil
- 4 cloves garlic, crushed
- 1/4 cup parmesan cheese, grated
- 1/4 cup feta cheese, crumbled
- big handful of fresh baby spinach
- 1/4 cup marinated tomatoes, sliced
- half a lemon
Add parmesan cheese, then spinach and tomatoes. Stir and cover, cook on low for about 10 minutes, or until spinach is wilted.
Add feta cheese, stir, then squeeze lemon on top (I added the lemon after reading this the other day at All Natural Annie’s blog). Plus, it is delicious! And it’s ready. That’s it! We served it with some leftover white bean sweet potato burgers, but a decent helping of just the quinoa would have been plenty of food. It was surprisingly filling!