Description
A flavorful and nutritious Spinach Parmesan Quinoa dish that combines fluffy quinoa cooked in savory broth with sautéed onions, garlic, fresh spinach, and creamy Parmesan cheese. This easy one-pot recipe makes a perfect light lunch or side dish ready in just 35 minutes.
Ingredients
Ingredients
- ½ medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup quinoa, rinsed well
- 2 cups chicken or vegetable stock
- 2 handfuls baby spinach, roughly chopped
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil: In a medium saucepan, warm 1 tablespoon of olive oil over medium heat.
- Sauté onion: Add the chopped onion and cook for 5 minutes until it becomes translucent and soft.
- Add garlic: Stir in the finely chopped garlic and sauté for 1 more minute until fragrant.
- Add seasoning: Mix in ½ teaspoon salt and ¼ teaspoon black pepper evenly with the aromatics.
- Toast quinoa: Stir the rinsed quinoa into the pan and sauté for 2 minutes to lightly toast it.
- Add broth and bring to boil: Pour in 2 cups of chicken or vegetable stock and increase heat to bring the mixture to a boil.
- Simmer quinoa: Lower heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes until the liquid is fully absorbed and quinoa is tender.
- Add spinach: Stir in the roughly chopped baby spinach. Cover the pan for about 2 minutes to let the spinach wilt.
- Incorporate Parmesan: Mix in ½ cup grated Parmesan cheese until well combined and creamy.
- Serve: Remove from heat and serve immediately while warm and flavorful.
Notes
- Rinsing quinoa helps remove its natural bitterness and improves texture.
- Use vegetable stock for a vegetarian version or chicken stock for added flavor.
- For a stronger Parmesan flavor, increase the cheese quantity slightly to taste.
- This dish can be served as a side or a light main meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
