quinoa with spinach and feta
NuStart · Recipes · Salads
Quinoa with Spinach and Feta
Stovetop · ~35 min · Serves 6 · about 1 cup each
Ingredients
- 1 Tbsp avocado oil
- ¼ cup red onion, chopped
- 3 garlic cloves, minced
- 1 cup quinoa
- 1 cup low-sodium vegetable broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
- 1 cup water
- 1 avocado, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach, chopped
- ½ cup feta cheese
- 1 lemon, juiced
- ¼ tsp cracked black pepper
Directions
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- Warm the oil in a pan over medium heat and sauté the onion and garlic 3–4 minutes.
- Add the quinoa, broth, and water; stir, cover, and simmer 20 minutes, until tender. Let cool completely.
- Add the avocado, tomatoes, spinach, feta, lemon juice, and pepper; mix thoroughly.
- Store in the refrigerator until ready to serve.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Per-serving values are approximate and vary with brand, variety, and preparation.