QUINOA AND GREENS
The reason I love this dish is that the quinoa provides a complete protein while the greens add an incredible amount of nutritients. You can use any greens you want here, so if you over-bought at the farmer’s market, they won’t go to waste.
4 as a main dish or 8–10 as a side.
1 cup quinoa 1 tbsp oil 1 white onion, diced 2 cloves garlic, minced 4 cups dark, leafy, greens (spinach, kale, chard, turnip greens, beet greens, etc), finely chopped ¼ cup fresh dill ½ cup feta ¼ cup parsley, chopped 2–4 tbsp lemon juice, to taste ¼ cup green onions, sliced 1 avocado, cubed (optional) salt and pepper to taste
In a medium pot, add quinoa to 2 cups water and bring to a boil. Simmer for 10 minutes or until quinoa is tender and liquid is absorbed. Set aside. In a large saucepan, heat oil and add onion and garlic. Saute until fragrant. Add greens and cook until just wilted. Add cooked quinoa, dill, feta, parsley and lemon juice. Mix. Season with salt and pepper to taste. You can transfer to a large bowl if your pan is not big enough. Top with green onions and avocado, if using. Serve warm or at room temperature.
Seanna Thomas runs nutrionnaire.com. Try the Nutrionnaire’s free 30-Day Green and Orange Challenge today.