Spinach and Feta Quinoa

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

A Greek style quinoa with spinach, feta and plenty of fresh herbs!

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ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 cup quinoa
• 2 cups vegetable broth (link) (or chicken broth (link) or water)
• 10 ounces baby spinach
• 2 tablespoons parsley, chopped
• 2 tablespoons dill, chopped
• 2 green onions, thinly sliced
• 1 tablespoon lemon juice
• 1/4 cup feta, crumbled
• salt and pepper to taste

directions

1. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and cook until fragrant, about a minute.
3. Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered until the broth has been absorbed, about 15 minutes, before letting sit, covered for 5 minutes.
4. Miox in the spinach and let it wilt in the residual heat.
5. Mix in the parsley, dill, green onions, lemon juice, and feta.
6. Season with salt and pepper to taste and enjoy!

Option: Use thawed frozen spinach
Option: Add 1 zucchini, diced or shredded
Option: Add a leek, thinly sliced, or replace the onion with a leek.
Option: Add 2 cups broccoli, cut into florets.
Option: Add 1 (15 ounce) can chickpeas, rinsed and drained.
Option: Add mint, chopped!
Option: Replace the feta with chevre/goat cheese, crumbled.

Nutrition Facts: Calories 223, Fat 9g (Saturated 2g, Trans 0), Cholesterol 11mg, Sodium 339mg, Carbs 37g (Fiber 5g, Sugars 3g), Protein 12g

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