Cheesy Quinoa Pilaf with Spinach

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Preparation Time: 10 minutes | Cooking Time: 30 minutes | Freezable?: No

Ingredients
Method

Ingredients

4 tablespoons of quinoa*
3 tablespoons olive oil
2 tablespoons raw sunflower seeds
2 cloves garlic, minced
50g fresh spinach leaves
2 teaspoons lemon juice
25g grated hard goat cheese like Gouda or Cheddar if preferred or a vegan equivalent

Method

Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a sieve and rinse until cold; put to one side
Heat the olive oil in a wok, pan or skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted for about 2 minutes.
Stir in the minced garlic, and cook until the garlic softens and the aroma comes out, about 2 minutes.
Stir in the cooled quinoa and baby spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

Try adding in apples, walnuts or salmon for an extra special dish

What the devil is Quinoa?

Not exactly a household name yet, but seemingly destined for a starry future, Quiona is tiny bead shaped grain, with a slightly bitter flavour and firm texture. The Incas in the Andes have regarded it as a ‘mother grain’ for thousands of years.

Unlike wheat or rice, quinoa is a complete protein – containing all eight of the essential amino acids and is recognised by the United Nations no less as a ‘supercrop’ for its health benefits: packed with dietary fibre, phosphorus, magnesium and iron. It is also gluten-free and easy to digest, all in all considered a perfect an ingredient as you can get.