Skip to main content

Quinoa is a healthy and underused grain. Easy to cook and nutty in flavour, it goes with all kinds of seasonings. Always wash before using, as it has a slightly bitter outer coating.

Servings: 6

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 cup chopped onion

2 teaspoons chopped garlic

1 cup washed quinoa

½ cup white wine

2 to 3 cups hot vegetable stock or water

3 cups baby spinach

½ cup edamame

¼ cup cream

¼ cup grated Parmesan cheese

1 tablespoon chopped mint

Salt and freshly ground pepper

Method

Heat olive oil and butter in a pot over medium heat. Add onions and garlic and sauté for 2 minutes or until softened. Add quinoa and continue to sauté, stirring constantly, for 5 minutes or until nutty smelling.

Deglaze pan with wine and cook until the liquid is evaporated. Add stock, 1 cup at a time, stirring often until quinoa is still a bit firm, about 12 to 15 minutes.

Add spinach and edamame with another splash of stock. Stir until incorporated and spinach is wilted, about 2 minutes. Stir in cream, Parmesan cheese and mint. Season to taste with salt and pepper.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨