Kosher

I'm not Jewish but I think I willmake this when I get back from DC.

Quinoa and Spinach

Course: side dishes
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy

Quinoa’s delicate flavor pairs well with spinach. Since it’s not an actual grain, it makes an excellent Passover side dish.


Ingredients

1 Tbsp olive oil
1 large onion(s), minced
1 clove(s) garlic clove(s), minced (medium)
1 cup(s) uncooked quinoa, rinsed (or purchase pre-rinsed quinoa)*
2 cup(s) reduced-sodium chicken broth
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes, optional
4 cup(s) spinach, baby leaves, packed, coarsely chopped
1/2 tsp table salt

Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.


Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.


Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.

Notes
*To rinse quinoa, place quinoa in a fine wire-mesh sieve. Place in sink and set under cold running water until water runs clear; shake off excess liquid.

Quinoa is available in the grain or natural food section of the supermarket.

To make this recipe pareve, cook the quinoa in vegetable broth or water.