Spinach & Feta Quinoa

For years I’ve been creating dishes when my fridge has veggies on the cusp of going bad… This is one of those such dishes.  I recently bought a giant container of organic spinach and two of organic arugula. I clearly have a weakness for sale items when I bought this, knowing there was no way the two of us could eat it all.  So I’m having to get creative to finish the spinach before it goes south.

I also had a few springs of fresh herbs left over and thought, what the heck and threw them in too.  The results… delish and so quick!

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Spinach and Feta Quinoa Recipe

1 c quinoa
3 tsp olive oil
1/2 onion, diced
1/2 red pepper, diced
1 poblano pepper, small diced
1 clove garlic, minced
2 big handfuls of baby spinach
1 tbsp basil, chopped
1 tbsp dill, chopped
1/4 c feta, cut in small cubes
1 tbps lemon
salt
pepper

1. Cook quinoa according to package directions.  See note below for my preferred style of cooking quinoa.  Scrape the cooked quinoa into a large bowl and spread it out to start cooling.

2. While the quinoa is cooking, heat 1 tsp olive oil in a saute pan over medium heat and add the onions. Saute, stirring often for about 8 minutes and add the red pepper and poblano.  Continue cooking until the peppers soften, another 5 minutes or so.  Add the garlic and cook, stirring often, for another 2 minutes.  Season with salt and pepper.  Add to the bowl of quinoa.

3. Add the 2nd tsp olive oil to the same saute pan and add the baby spinach.  Saute just until wilted.  Season with salt and pepper.  Place on a cutting board and roughly chop the spinach.  Add to the bowl.

4. Add the final tsp of olive oil, basil, dill, feta and lemon to the bowl and gently stir.  Check seasons and add more salt and pepper if needed.  Great eaten warm or at room temperature.

Note: Most quinoa recipes call for 2:1 ratio of water to quinoa.  I always cook mine with slightly less water.  So for 1 cup of quinoa, I use 1 3/4 cup of water.  I find that 2:1 makes the quinoa a bit too soft… but this could also be because I have an induction stovetop that boils the water super fast and the water has less time to evaporate?  Also, I find that simmering for exactly 15 minutes is the perfect amount of time.

 

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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