Forget brown rice. Quinoa is enjoying its time in the limelight. When prepared with the right seasonal ingredients, this grain is delicious and pairs well with pretty much any protein or as a standalone dish for an easy weeknight meal. This recipe from our friend The Kitchen Snob uses vegetable stock to give the quinoa flavor. Add in a bit of garlic and some veggies and you’ve got a great dish the whole family will love.
2 tablespoons olive oil
2 garlic cloves, minced
1 cup dried quinoa
2 cups vegetable stock or water
1 teaspoon salt
¼ cup sliced red onions
¼ cup sliced kalamata olives (or more if you prefer)
¼ cup chopped roasted tomatoes with garlic (from a jar)
2 cups chopped baby spinach
½ cup crumbled feta + more for sprinking
1. Rinse dry quinoa with water with a fine mesh strainer.
2. In medium saucepan, heat olive oil over medium heat. Add garlic and saute for 1 minute. Add quinoa and stir occasionally for a minute or two. This will toast the quinoa and let it soak up the oil and garlic.
3. Add stock/water and salt and bring to a boil. Once boiling, reduce heat to a simmer and cover for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with fork. [Note: If there is still water in the bottom of the pan, you can put the quinoa back on the heat (covered) for a few minutes.]
4. Transfer to a large bowl. Let cool for a few minutes. Add onions, olives, tomatoes, and cheese. Toss together. Add spinach and mix together. Serve with additional feta crumbles.