Quinoa Spanakorizo Recipe

Quinoa has never looked this good—get ready to dive into a vibrant, zesty explosion of flavors with my ultimate spinach and herb quinoa bowl, where fresh dill and parsley dance with lemony goodness!

I enjoy mixing custom with a contemporary spin. My Quinoa Spanakorizo substitutes quinoa for rice with packed nutrients.

The dish carries the flavor of fresh spinach and is infused with the earthy essence of that Mediterranean herb, dill. There also is parsley for the flavor and lemon zest to make it pop.

A couple of spoonfuls of feta on top, and I reckon we have an amazing, Mediterranean quinoa.

Ingredients

• Quinoa: A complete protein, high in fiber, provides essential amino acids.
• Spinach: Rich in iron and vitamins, boosts immunity and bone health.
• Olive Oil: Heart-healthy fat, with antioxidant and anti-inflammatory properties.
• Lemon Juice: Adds brightness and tang, rich in vitamin C.
• Garlic: Known for its aromatic flavor, supports cardiovascular health.

Ingredient Quantities

• 1 cup quinoa, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed and chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup parsley, chopped
• 2 cups vegetable broth or water
• Juice of 1 lemon
• Salt and pepper to taste
• Feta cheese for serving (optional)

How to Make this

1. In a large saucepan over medium heat, warm the olive oil.

2. Combine the fat and onion in a skillet over medium heat. Sauté until the onion is translucent, 3-4 minutes.

3. Add the minced garlic and keep cooking for one more minute, until it’s really fragrant.

4. Place the quinoa in the pan and toast it for a couple of minutes, stirring it around a lot. You want the moisture to come out of the quinoa so it toasts evenly and gets a nice nutty flavor. Toasting the quinoa before boiling it helps fluff up the grains during cooking.

5. Add the vegetable broth or water and bring the mixture to a boil.

6. Lower the heat to low, place a lid on the pot, and allow it to simmer for about 10 minutes.

7. Add the spinach, chopped, to the light mixture. Add also the fresh dill and parsley (if you are using it). These add excellent flavor to this dish and make it pop with fresh flavors. Pop on the lid. Let it steam with the spinach for about 6-10 minutes until you can smell the delightful flavors. By that time, the quinoa should also be cooked.

8. Take the lemon juice and mix it into the saucepan after pulling it off the heat.

9. Add salt and pepper to make the taste better.

10. Serve warm, and top with feta cheese if desired.

Equipment Needed

1. Large saucepan
2. Skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Lid for saucepan
9. Lemon juicer (optional)

FAQ

• Q: Can I use frozen spinach instead of fresh?A: You can use frozen spinach; just be sure to thaw it and drain away the excess water before you add it to the dish.
• Q: Is it necessary to rinse the quinoa?A: Yes, it is recommended to wash quinoa so that you can get rid of the natural coating of saponins. This coating can give quinoa a bitter flavor. You don’t taste the difference after it’s been rinsed. When I tasted the quinoa that we had rinsed against the one we had not rinsed, I could tell that there was a difference. The omitted step is what separates the somewhat tasty quinoa from the delicious quinoa.
• Q: Can I make this recipe vegan?A: Yes, just leave out the feta cheese or replace it with a vegan feta alternative.
• Q: How long does it take to cook the quinoa?A: Usually, the cooking time for quinoa is 15-20 minutes; however, for best results, it’s advisable to follow the package instructions.
• Q: Can I prepare this dish in advance?A: Certainly, Quinoa Spanakorizo may be prepared in advance and kept in the refrigerator for as long as 3 days. Before serving, reheat it gently.
• Q: What can I serve with Quinoa Spanakorizo?A: It goes well with fish or chicken that has been grilled, or, as a solo meal, it makes a delightful dish with a side of some really crusty bread.
• Q: How can I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Quinoa Spanakorizo Recipe Substitutions and Variations

Quinoa: Swap with brown rice or bulgur for a varying texture.
Avocado oil or vegetable oil can be used in place of olive oil with a flavor that, in comparison, is much milder.
Spinach: Replace with kale or Swiss chard for a greener, heartier alternative.
For a different herbal note, you can substitute mint or basil for dill.
Feta cheese: Replace with goat cheese or omit for a vegan option.

Pro Tips

1. Toasting Quinoa Before adding the broth, make sure to toast the quinoa until it’s dry and gives off a nutty aroma. This step enhances the flavor and helps the quinoa become fluffy during cooking.

2. Adjusting Acidity The amount of lemon juice can be adjusted to taste. Start with half the juice, then taste before adding more. This will ensure the acidity balances well with the spinach and herbs.

3. Spinach Variation If you prefer a less intense spinach flavor, consider sautéing the spinach separately until wilted before adding it to the quinoa, or substitute half the spinach with kale for varied texture and flavor.

4. Broth Enhancement If possible, use a high-quality vegetable broth instead of water for richer flavor. You can even enrich the broth with a splash of white wine during cooking for added depth.

5. Herb Control To prevent the dill and parsley from overpowering the dish, mix them in gradually, tasting as you go, especially if the herbs are particularly fresh and vibrant. Remember that herbs lose some potency when cooked, so adjust accordingly.