Quinoa and spinach are a powerfully healthy combination, whether you're vegetarian, vegan or not. The addition of pesto makes this entree absolutely delicious, so you won't feel like you're eating health food! Enjoy! I love this quinoa recipe just as it is, but when I had the leftovers the next day, I couldn't help but wish that I had added some sliced cherry tomatoes.
See also: More easy quinoa recipes to try
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- large handful fresh spinach
- 1/4 cup prepared vegetarian pesto
- 1/2 tsp fresh lemon or lime juice
- salt and pepper, to taste
- 2 tbsp fresh grated Parmesan cheese or nutritional yeast (optional)
Preparation:
Simmer quinoa in vegetable broth or water, covered, for 10-12 minutes, until quinoa is almost cooked.
Fold in fresh spinach and heat for 3-4 more minutes, until spinach has wilted and quinoa is cooked through.
Remove from heat. Stir in pesto, drizzle with lime juice and season well with salt and pepper to taste. Sea salt or kosher salt is always best!
Garnish with freshly grated Parmesan cheese, or stir in a bit of nutritional yeast for extra flavor (and a B12 boost for vegans!).
