Quinoa with Spinach and Parmesan
A creamy, nutrient-dense one-pot grain dish that rivals risotto
Why This Recipe Works
Treating quinoa like a pilaf results in a fluffy yet creamy texture that serves as a perfect base for melting parmesan and fresh greens. Adding the spinach at the very end ensures it wilts into the hot grains without losing its vibrant color or becoming overcooked.
Instructions
Rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove its naturally bitter coating.
Combine the rinsed quinoa, broth, water, and salt in a medium saucepan.
Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover, and simmer until the liquid is fully absorbed, 15 to 18 minutes. The quinoa is finished when it is tender and the tiny white germs have spiraled away from the seeds.
Stir the spinach into the quinoa one handful at a time, allowing each batch to wilt and turn bright green before adding more.
Remove the pot from the heat and stir in the parmesan, butter, and pepper. Cover the pan and let it sit for 5 minutes so the residual steam can finish the texture and the cheese can melt into a creamy coating.
Give the mixture one final fluff with a fork and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
