In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the ad links in this post. It doesn't change the cost at all for you, but does help us keep on keepin' on.
Quinoa is freaking great for you. We all know that. But if you need more food for thought, try this interesting read from TIME, Quinoa: Should You Eat It? While obviously touting Quinoa's health benefits, it also touches on some of the implications our Quinoa craze is having on the world.
Quinoa is a staple in our house as it's a great-for-you superfood that is hearty and versatile. It's easy to make and you can literally manipulate it to go with just about any main course (or heck, make it the main course). I always cook it in chicken stock or another flavorful liquid instead of water. That helps get rid of some of that dirt taste associated with quinoa (along with rinsing and draining it prior to cooking).
This quinoa side dish was perfect served along side a simple piece of grilled chicken but, as I was eating, I was day dreaming of all of the other main courses this would pair delightfully with. Roasted rack of lamb, a medium-rare steak, or a broiled fish filet would all be pretty dang great with this dished up alongside it.
So, without further delay, gather up these 6 simple ingredients - you're 20 minutes from yum.
1 c. quinoa - rinsed and drained
1/4 c. pulp free orange juice
1 1/4 c. chicken broth
2 c. chopped baby spinach
1/2 c. finely chopped sun-dried tomatoes
1/4 c. ricotta cheese
In a medium-sized sauce pan, bring quinoa, orange juice and chicken broth to a boil over medium-high heat. Once boiling, reduce heat to low and simmer 15 minutes. Stir in spinach and sun-dried tomatoes. Mix until spinach is wilted. Turn off heat and stir in ricotta cheese until melted and evenly distributed. Cover until ready to serve.