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Anyone else think that quinoa totally tastes like dirt? I mean, seriously, yuck. But it's soooo dang good for you! With important flavonoids such as quercetin and kaempferol (among MANY others) the health benefits far outweigh the dirt taste. We're talking about potential anti-inflammatory, anti-viral, anti-cancer and anti-depressant capabilities here so why not try to eat more of it? Thus I made it my mission to come up with some quinoa recipes that not only mask that dirt taste but make this a grain (technically a seed) that you'll want to go back for more of.
This is a fabulously easy recipe and a great way to get some tomato and spinach into your meal as well. Lemon juice adds a fresh flavor (you could even add a little extra lemon zest to kick it up yet another notch!) and butter makes it just a tad bit smoother and richer. Serve this along side some balsamic baked chicken, rack of lamb, or potato chip crusted fish fillets and you have a simple, healthy and delicious meal!
1 c. rinsed & drained quinoa
1 1/2 c. chicken broth
2 c. finely chopped baby spinach
2 c. roughly chopped cherry, grape or heirloom medley tomatoes
1 T. lemon juice
2 T. butter
Combine quinoa and chicken broth in a medium/large saucepan, cover and bring to boil. Once boiling, reduce heat to low and simmer for 10 minutes.
Stir in spinach, cover and simmer another 5 minutes.
Turn heat off, stir in tomatoes, lemon juice and butter until butter is melted. Cover and let rest until ready to serve.
Time: 20 minutes