Quinoa with Spinach and Feta Cheese

Quinoa is grain-like edible seeds that are gluten free. It is a great substitution for rice or other grains and is high in protein and fiber. After reading about how good quinoa is for you, I decided to give it a try. This was my second time making it and I loved it. It is a perfect side dish, and using this basic recipe you could add any other ingredients to it (mushrooms, chopped tomatoes, artichokes, onion, chicken, etc.) You can also cook in in fat free chicken broth. I loved this variation (found at spark recipes) but will definitely try others in the future.

Update 7/10/10: I made this again the other night but with goat cheese instead of feta and added in chopped sun-dried tomatoes with the spinach. It was super delicious! Also, this is husband approved. I know, it doesn't look like much but, as Casey said, it is so much better than it looks in the pictures. If you haven't tried quinoa yet, do it!

 

Ingredients:
1/2 cup uncooked quinoa
1 tsp. extra virgin olive oil
2 cloves garlic, sliced very thin
1 cup fresh spinach
1 ounce feta cheese

Directions:
Rinse the quinoa in a strainer. (Use a sifter if you don't have a strainer that's small enough. Some quinoa comes pre-rinsed so check the package directions.) In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.


Meanwhile, heat a skillet over medium heat and add the olive oil and garlic. Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary). When the quinoa is done cooking, add it to the skillet along with the spinach. Stir it together until the spinach wilts. Add the crumbled feta cheese and stir to combine.

Servings: 2
Calories per serving: 232