I love carbs! I cannot live without bread, potatoes & rice. I’m fine with giving up pasta, but not the other three. But like many people, we are trying to cut down on empty carbs and eat ones that are better for us. So, we are always on the lookout for great quinoa dishes. There are lots of recipes out there using quinoa and we’ve been trying them out on Meatless Mondays. We’ve found some really good ones that are keepers for meatless main dishes or as side dishes. This particular recipe is packed with green vegetables, which just adds to the healthy aspect. Don’t let that turn you off of trying it, though. It’s delicious & not complicated to make.
Broccoli & Spinach Quinoa
Broccoli & Spinach Quinoa with Pepper Jack Cheese (adapted from goodhousekeeping.com) Serves: 4
Ingredients:
- 1 cup quinoa, rinsed
- 2 1/2 cups vegetable broth
- 8 ounces small broccoli florets
- 4 cups (6 ounces) baby spinach
- 1/2 cup light sour cream
- 3 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces pepper Jack cheese, shredded
Directions:
In a 2 1/2-quart saucepot, heat the quinoa and broth to boiling over high heat. Reduce the heat to low and simmer the quinoa for 10 minutes, covered. Add the broccoli florets and the garlic to the pot and simmer for an additional 5 minutes.
Add the broccoli & garlic into the quinoa to cook for 5 minutes.
Drain the quinoa mixture well. Toss the baby spinach, sour cream, salt and pepper together in a large bowl then add the quinoa-broccoli mixture.
Add the quinoa & broccoli to the rest of the ingredients.
Spread the mixture in a 10-inch oven-safe skillet. Sprinkle the shredded cheese on top of the mixture.
Top the quinoa with the cheese in the skillet. Substitute Monterey Jack cheese if Pepper Jack is too spicy.
Broil the mixture in the skillet on high for 3 minutes. Allow it to cool for 5 minutes before serving.
A vegetable packed dish with lots of flavor & no gluten!
I love the combination of spinach & broccoli with quinoa in this dish ~Linda
Broccoli & Spinach Quinoa with Pepper Jack Cheese (adapted from goodhousekeeping.com) Serves: 4
Ingredients:
- 1 cup quinoa, rinsed
- 2 1/2 cups vegetable broth
- 8 ounces small broccoli florets
- 4 cups (6 ounces) baby spinach
- 1/2 cup light sour cream
- 3 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces pepper Jack cheese, shredded
Directions:
In a 2 1/2-quart saucepot, heat the quinoa and broth to boiling over high heat. Reduce the heat to low and simmer the quinoa for 10 minutes, covered. Add the broccoli florets and the garlic to the pot and simmer for an additional 5 minutes. Drain the quinoa mixture well. Toss the baby spinach, sour cream, salt and pepper together in a large bowl then add the quinoa-broccoli mixture. Spread the mixture in a 10-inch oven-safe skillet. Sprinkle the shredded cheese on top of the mixture. Broil on high for 3 minutes. Allow to cool for 5 minutes before serving.