Spanakoquinoa ™
A new take on a classic Greek recipe: spinach and quinoa cooked in a rich tomato based sauce.
Servings: 4 people
Ingredients
- 1 cup quinoa
- 1/2 cup olive oil
- 6 tbsp chopped red onion
- 22 ounces fresh spinach, washed we use baby spinach
- 4 tbsp chopped fresh parsley
- 2 cups tomato sauce
- 2 1/2 to 3 cups water
- 1 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- fresh lemon juice, if desired
Instructions
- Rinse your quinoa and place it in a pot with 2 cups water. Bring to a boil and then reduce heat to medium, cover your pot and cook until the water has been absorbed. This will usually take 15 to 20 minutes.
- Meanwhile, in a large pot add your olive oil and red onion. Cook over medium heat stirring regularly until the onion has softened.
- To the large pot add the spinach, parsley, tomato sauce, water, salt and pepper. Cook over medium heat, uncovered, stirring occasionally.
- Once your quinoa is cooked, add that to the pot with the spinach. Stir well and continue to cook the spinach and quinoa until the sauce which is left behind is not to watery. This will take a total of approximately 30 minutes.
- If after 30 minutes you find that there is still too much liquid in your pot, cook it for a little while longer.
- Serve with a squeeze of fresh lemon juice if desired.
- Enjoy!
Notes
We usually serve this dish as a main meal; with some nice fresh bread to sop up the sauces it is truly satisfying. You can also serve it as a side to a meat protein.
There are a few different varieties of quinoa available. All of them would work fine with this recipe.