Hello, Delicious!  This is a must make.  This super delicious dish is packed with flavor and definitely filling.  Quinoa is a good protein source, containing most of the essential amino acids our bodies need from food sources.  And while I have heard complaints that quinoa is boring, this is anything but boring!  There’s a little spice to it, and a ton of flavor from garlic, onions, spinach, dill, and best of all, feta.  This all mixes together into a creamy serving of deliciousness.  You’ll definitely want to be making this.  Pair it with a simple Greek salad, or grill up some vegetables or chicken to go with it and you’re all set!

I originally made this using a pot and a skillet.  However, I think the spinach would wilt enough just being mixed with the hot quinoa, so I’ve adapted the recipe so you’ll only have to use one pot.

Spanakopita Quinoa

Serves 6

Adapted from An Edible Mosaic

• 1/3 cup pine nuts (or almond slivers), toasted
• 2 tsp olive oil
• 3 cloves garlic, minced (divided)
• 1 large onion, chopped
• 1 cup quinoa
• 1/2 tsp salt
• 1/8 tsp fresh ground pepper
• 1/8 – 1/4 tsp crushed red pepper flakes
• 3/4 tsp dried dill
• 1/2 tsp dried oregano
• 2 cups water (or broth)
• 8-10 oz baby spinach
• 1/2 lemon, juiced
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 1/8 tsp freshly ground nutmeg (optional)
• 3 Tbsp fresh dill, chopped (or 1 1/2 Tbsp dried)
• 2 Tbsp fresh parsley, chopped
• 6 oz Feta cheese, crumbled

In a medium pot, toast nuts over medium heat until fragrant and flavorful.  Remove from pan and set aside.  In the same pot over medium-high heat, add 2 tsp olive oil, 2 cloves minced garlic, and chopped onion.  Sautee until onion is soft and translucent.  Remove contents from pot, and place in a large serving bowl.

Return pot to burner and add 2 tsp olive oil.  Add remaining garlic and quinoa.  Toast the quinoa for a couple minutes until fragrant, stirring regularly.  Add salt, pepper, red pepper flakes, dried dill and oregano, mix well.  Add water, stir, then cover with a lid and reduce heat to medium-low, simmering for about 10-15 minutes, until all the liquid has been absorbed.

Meanwhile, in the large serving bowl with the onion-garlic in it, add the remaining ingredients.  Once quinoa has finished cooking, add the hot quinoa and mix well.  The heat from the quinoa will wilt the spinach.  Garnish with toasted nuts and serve.