Sometimes I just can’t think of what to eat for lunch. It’s one of the most frustrating things in the world! I consider myself innovative and creative in the kitchen but I get tired of coming up with ideas or prepping recipes in my everyday life too. I suppose it works out for me because that’s when I come up with recipes like this easy spinach quinoa one – it is quick, healthy, filling and obviously delicious!
Quinoa is one of those things that can be made ahead and keeps fresh in the fridge for a week. I usually make a big batch and cover it with a cling wrap for on-demand use. Quinoa’s nutritional benefits are well-known – it’s a complete vegetarian protein and high in vitamins, minerals, antioxidants, good fats, fiber. If you want to read more about quinoa’s nutritional profile, this website does a great job. To me the best part about this grain is that it is widely available in India! You get it everywhere from FabIndia to your local organic store to online supermarkets like BigBasket.com and NaturalMantra.com.
As you probably know by now, I love mediterranean flavors. Give me a mezze platter and a glass of red wine and I’m the happiest! This easy spinach quinoa recipe has the greek flavors of spanakopita (a spinach and feta pie in a flaky crust of phyllo pastry) only without all the butter and white flour. If you can’t easily find feta cheese where you are, you can use paneer (Indian cottage cheese) instead for a similar flavor.
- 60g uncooked quinoa (approx 185g or one cup cooked)
- 1 onion, chopped long
- 1.5 cups packed spinach, blanched and chopped
- 70g feta cheese
- 1 tbsp olive oil
- ½ tsp za'atar seasoning (optional)
- Crushed red pepper, to taste
- Salt and pepper, to taste
- Cook the quinoa as per the instructions on the packet.
- On a medium-low flame, sauté the onions in one tbsp of olive oil for about 4-5 minutes.
- Add the blanched and chopped spinach along with salt, pepper, crushed red pepper and za'atar if using.
- Add the quinoa and feta cheese and stir until combined and the mixture is warmed.
The exotic flavors make this dish versatile – serve it to friends on a Friday night or take it to the office for a not-so-sad desk lunch. I paired it with hummus but you can even serve it with beet babaghanoush or arugula pesto and some crusty bread!