E is for, let me Explain. Bonus: Spinach Quinoa Recipe!

by Carrie Keele on April 9, 2012

Oh A to Z Blogging Challenge, how did I fall off the wagon?? You see, today I should be on H. I could tell you my reasons, I could really convince you of why I neglected to follow through. But this year is about NO EXCUSES and I am just going to pick up where I left off and keep going strong!

For lunch today, I tried a wonderful new recipe using quinoa. This is exactly the second time I’ve had the grain (have you tried it yet?) The first time I had it, it was so bland and weird tasting. But, since I bought the bag at Costco, you can imagine how much I have. And I don’t like to waste things so I had to try it again.

This recipe is definitely one to keep in the books and I think it may very well become a regular favorite. Try it and see for yourself:

Spinach Garlic Quinoa

1 tbls Olive Oil
1/2 Yellow Onion, minced
2clove of minced Garlic
1/2 cup uncooked, pre-rinsed Quinoa
1 cup Low Sodium Chicken Broth
1/8 tsp Pepper
3-4 cups fresh spinach, chopped OR 2.5 ounces frozen chopped Spinach, thawed and liquid drained
1/4 tsp fine Sea Salt

Heat the oil in a large nonstick pan over medium-high heat. Add the minced onion and garlic, stir and cook until onions are clear, about 23 minutes. Add the Quinoa to skillet. Cook while stirring frequently until Quinoa starts to turn golden brown. Then add the chicken broth and pepper. Stir to combine and bring to a boil.

Cover the skillet and simmer for 13-15 minutes.

Stir in the chopped spinach. Cover the skillet and let the rest of liquid get absorbed, about 4 minutes.

Season the Quinoa with salt and serve!

  • Elyse Card

    Sounds simple and delicious!  Think I’ll be putting this together this week.  Good luck getting back on the A-Z Wagon!

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