I don't remember to make quinoa often enough, though it's as easy to make as rice (and I even make it in my rice cooker for more simplicity). Quinoa is so delightful in the mouth; the little seed kernels pop as you chew them, sort of like caviar, and the grain itself is one of those nutritional powerhouses, packed with iron, protein and calcium. Here's the recipe for this great side dish, which makes a bit batch, about 10-12 servings, so it's a good choice to bring to a potluck or picnic.
MARIA’S HOME MADE SPINACH QUINOA MEDITERANEO
(recipe reprinted with permission from Westside Market)
· 1 bunch scallions (I used chives, which I have in abundance in the spring garden)
· 1 spanish onion
· 4 cups spinach
· 2 tablespoons olive oil
· 1 bunch parsley (I used Italian flat-leaf parsley)
· 1 bunch anise (I couldn't find anise, so I used a whole bulb of fennel)
· 1 bunch dill
· 2 teaspoon kosher salt
· 1 teaspoon black pepper
· 6 cups of water
Preparation· Saute onion, scallion, parsley and anise, in olive oil
· Add 6 cups of water and cook for 5 minutes
· Add quinoa and cook for 15 minutes
· Add the spinach and cook until wilted
This was a delicious dish, but since it made such a big amount and my dill-phobic spawn wouldn't eat it, Dan and I decided to jazzed up the leftovers into an ever more Mondo Mediterraneo cold salad by adding 8 oz. crumbled feta cheese, juice of one lemon and 1/4 cup extra virgin olive oil. Both versions were very good!
Thanks to Westside Market for sharing this gluten-free, vegetarian recipe. You can check out more of Maria's recipes at their website.
I am sharing this recipe with No Croutons Required, a monthly vegetarian recipe contest held over at Tinned Tomatoes. This month's theme for No Croutons Required is Leafless Salads, so I thought this would be a great entry. Hop on over to Tinned Tomatoes to check out the other entries this month.