Green Girl Goodies, September 2011
Serves 4 to 6 Entrée Portions or 8 to 12 Side Portions
¾ c Quinoa
1 ½ c Purified Water
½ tsp Sea Salt
4 tb Garlic, minced
1 c Yellow or White Onion, small dice
1 c Cherry Tomatoes, ¼’d or ½’d depending on size
4 c Baby Spinach, hand torn *
1 tsp Sea Salt
½ tsp Black Pepper
1 tb + 1 tsp Lemon Juice
1 c Baby Spinach (whole) per person **
1 tb Extra Virgin Olive Oil
- Place quinoa, water and ½ tsp salt into a sauce pot. Bring to a boil and simmer about 11 minutes. Quinoa should be slightly undercooked. Set aside and cool completely before using for the pilaf.
- Heat a large sauté pan over medium-high heat, add oil and heat briefly.
- Add garlic and onion and cook until dark golden/almost charred.
- Deglaze with 1 tb lemon juice.
- Add cooked and cooled quinoa and stir gently or toss to mix.
- Add salt, pepper and remaining lemon juice.
- Add 4 c hand torn spinach and mix gently.
- When the spinach is almost wilted, turn off the heat and add the tomatoes, stirring to mix them in.
- Serve immediately on top of a bed of raw spinach.
*Tightly Packed Cup
**Loosely Packed Cup
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