Cheesy quinoa pilaf with spinach

    (192)
    40 min

    This creamy pilaf incorporates the fluffy, nutty-flavoured grain, quinoa, with a decadent and delicious hard goat cheese. This has an amazing flavour and texture. Try serving with steamed salmon. I think this would work well with pine nuts as well as a variety of other cheeses.


    166 people made this

    Ingredients
    Serves: 1 

    • 4 tablespoons quinoa
    • 3 tablespoons olive oil
    • 2 tablespoons raw sunflower seeds
    • 2 cloves garlic, minced
    • 50g fresh spinach leaves
    • 2 teaspoons lemon juice
    • 25g grated hard goat cheese, such as Gouda or Cheddar

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a pot of lightly salted water to the 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 frying pan 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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (192)

    Reviews in English (131)

    by
    1

    Used different ingredients. I added sesame and sunflower seeds to pumpkin seeds, and I added finely chopped ginger and chilli pepper and used less garlic.  -  22 Feb 2010

    by
    0

    Loved the recipe. Very quick and easy to make and tastes delicious. I boiled quinoa a night before while cooking dinner and used the cooked quinoa to make quick lunch next day.  -  22 Feb 2010

    by
    126

    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.  -  19 Nov 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate