Cheesy Quinoa Pilaf with Spinach

Cheesy Quinoa Pilaf with Spinach

106 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
alliecat3
Recipe by  alliecat3

“This creamy pilaf incorporates the fluffy, nutty-flavored grain, quinoa, with a decadent and delicious goat cheese gouda. This has an amazing flavor and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses. Try regular goat, Parmesan, blue, etc.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

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Directions

  1. Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
  2. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

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Reviews (106)

Rate This Recipe
defunct999
108

defunct999

This was super yummy! I used pine nuts and regular crumbled goat cheese when I made it, and used less olive oil (about 1.5 TBS), and more spinach (about 1 cup). I will however next time making this use less cheese as I thought it was too rich and somewhat over powering the other flavors. Also, to make the prep easier with the quinoa, just add 1/2 cup water to the 1/4 cup quinoa, bring to a boil and then reduce to a simmer for 15mins. This way, the liquid absorbs on its own, and you don't have to drain it if you don't have a fine mesh strainer, much easier and quicker to do.

Dianne
84

Dianne

Oh my gosh! If I could give this recipe 10 stars, I would! This is my new favorite quinoa recipe. Just a note, this recipe is for ONE serving. I QUADRUPLED it to make about 4 – 5 servings. I use pre-rinsed quinoa, so I followed the cooking directions on the box for 1 cup (dry) of quinoa. I used pine nuts (which I’m crazy about) and parmesan cheese. Next time I will add the nuts with the garlic and cook for only 2 minutes because I was afraid of the nuts getting too brown. I did not quadruple the olive oil and lemon juice, though. I still used only 3 Tbsp. olive oil and about 1 Tbsp. lemon juice. And I used 2 large garlic cloves. Thank you, thank you for this amazing recipe!!

Fit&Healthy Mom
64

Fit&Healthy Mom

What a great recipe! So easy to make and very nutritious. I used parmesan cheese and served with grilled halibut and steamed brocoli, it was delicious.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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