Quinoa Spanakorizo

5 from 1 vote

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5 from 1 vote

Quinoa Spanakorizo

By Diane Kochilas

Servings

Main Courses, Meze / Starters, Recipes, Sides, Vegetables

Servings

Main Courses, Meze / Starters, Recipes, Sides, Vegetables

Ingredients

1 cup quinoa rinsed
2 cups water
Salt
½ cup extra virgin Greek olive oil
1 large red onion
1/2 leek trimmed and cut into thin rounds
2 garlic cloves
10 cups trimmed fresh, coarsely chopped spinach, drained well
Pepper to taste
½ - 2/3 cup crumbled Greek feta

Instructions

Rinse the quinoa in a colander under cold running water.
Bring two cups water to a boil, season to taste with salt, and add the quinoa. Reduce heat to low and simmer, uncovered, stirring frequently, until the quinoa absorbs all the water, about 15 – 20 minutes.
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large, deep frying pan or shallow pot and sauté the onion and leek over medium heat until wilted, about 8 minutes. Add the spinach and cook until wilted. Season to taste with salt and pepper. Cook off any excess liquid.
In a small frying pan heat 3 tablespoons of olive oil over low heat and cook the garlic until crisp and very lightly colored. Remove from heat as soon as the garlic starts to acquire a little color.
When the quinoa is ready, mix it into the spinach and stir to combine. Garnish with the crisped garlic cloves and crumbled feta and serve, drizzled with the remaining olive oil.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Quinoa Spanakorizo