How To Make Cheesy Quinoa Pilaf with Spinach
A modern take on a well-loved middle-eastern dish, this quinoa pilaf has goat cheese gouda and spinach to give it all that creamy, healthy goodness.
Bring a pot of lightly salted water to a boil over high heat.
Add the quinoa, and cook for 15 to 20 minutes until the quinoa is tender.
Drain in a mesh strainer, and rinse until cold; set aside.
Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook for 2 minutes until lightly toasted.
Stir in the garlic, and cook for 2 minutes or until the garlic softens and the aroma mellows.
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.
- Calories: 230.26kcal
- Fat: 18.68g
- Saturated Fat: 4.17g
- Monounsaturated Fat: 11.36g
- Polyunsaturated Fat: 2.42g
- Carbohydrates: 10.82g
- Fiber: 1.32g
- Sugar: 0.44g
- Protein: 5.67g
- Cholesterol: 13.68mg
- Sodium: 103.75mg
- Calcium: 101.06mg
- Potassium: 146.19mg
- Iron: 1.02mg
- Vitamin A: 43.45µg
- Vitamin C: 3.37mg
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