Martha Stewart Quinoa and Spinach Pilaf

Martha Stewart quinoa and spinach pilaf is a quick one pot side that comes together in 30 minutes. Lemon zest and buttery garlic make the baby spinach and grains taste like comfort food. Pair it with grilled chicken or short ribs for an easy weeknight family dinner.

She folds the baby spinach in right at the end so it stays bright and tender against the warm quinoa and onion. Rinsing the grains before cooking is the one move that keeps this healthy side from turning gummy.

Martha Stewart Quinoa and Spinach Pilaf

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

200

kcal

Tender quinoa with a faint nuttiness, wilted greens that still have color, and a zippy lemon finish that wakes the whole plate up.

Ingredients

• 1 tablespoon unsalted butter
  

• 1 small yellow onion, finely chopped
  

• 1 clove garlic, minced
  

• 1 cup rinsed quinoa
  

• 1 1/4 cups water
  

• 5 cups baby spinach (5 ounces)
  

• 1 tablespoon grated lemon zest
  

• Salt and pepper
  

Directions

• Make the pilaf: In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular spinach instead of baby spinach?

Yes, but chop it into thin ribbons first since regular spinach leaves are tougher and take longer to wilt. Frozen spinach also works: thaw a 10 ounce box, squeeze out the water, and stir it in with the lemon zest.

How do I store leftover quinoa and spinach pilaf?

Keep it in an airtight container in the fridge for up to 4 days. Reheat with a splash of water in a covered pan over medium-low for about 3 minutes, because the grains dry out overnight.

Do I really need to rinse the quinoa first?

Rinsing removes the natural saponin coating on the outside of the grain, which tastes bitter and soapy if you skip this step. Put the quinoa in a fine mesh strainer and run cold water over it for 30 seconds, rubbing the grains between your fingers.

What can I serve this quinoa pilaf with?

The recipe calls out beef short ribs, grilled chicken, and hamburgers, and all three work well because the lemon zest cuts through rich, fatty proteins. It also makes a solid base for a grain bowl with roasted vegetables and a drizzle of tahini.

Can I make this quinoa pilaf ahead of time?

Cook it up to 2 days ahead and store it in the fridge, but hold the spinach until you reheat since it turns dark and mushy after a day. Fold in fresh baby spinach while the quinoa heats back up, and the result will look and taste like you just made it.