This Is the Only (Other) Quinoa Recipe You Will Ever Need
A few weeks back, I told you about the only quinoa recipe you would ever need. Well, you guys, I’m sorry to admit that I totally lied to you. Because over the weekend I discovered — rather, invented — another quinoa side dish that is absolutely, positively worth adding to your rotation.
Actually, it’s sort of a riff on the other recipe because it uses that same homemade vinaigrette that I just can’t seem to get enough of lately. This time, I whipped up a quinoa, brown rice and chia seed pilaf with sautéed spinach, doused in that there dressing, and you guys, it is INSPIRED. We used it as a hearty base for grilled chicken and veggie kebabs (Note: I also marinaded the chicken in the dressing because I’m smart like that), and it was honestly one of the most delicious homemade meals we’ve had in awhile.
You could use it as an easy side to chicken or fish, or mix in tofu and roasted seasonal veggies for a delicious vegan-friendly feast. Check it out below.
Recipe: Quinoa, Brown Rice and Chia Seed Pilaf with Sautéed Spinach
Makes six side-dish size servings, or four main-dish servings.
1 cup uncooked brown rice
1/2 cup uncooked quinoa
2 tablespoons chia seeds
2 cups fresh baby spinach leaves
1 batch homemade vinaigrette
Salt and pepper
1. In a medium saucepan, cook the brown rice according to package directions. (Mine instructed me to use one cup of water for 1 cup of uncooked brown rice, bring water to a boil, add rice, reduce to simmer, and let it absorb the water.) Set aside.
2. In another medium saucepan, cook the quinoa according to package directions. (Mine instructed me to use half a cup of dried quinoa for one cup of water, mix both together in the pan, bring to a boil, and reduce to simmer until water is absorbed.) Set aside.
3. Heat a lightly greased Dutch oven or large frying pan over medium-low heat. Add the spinach and sauté until just beginning to wilt. It might be easiest/less unruly to add it in batches — the stuff reduces in size significantly once the wilting begins.
4. Add the cooked quinoa and brown rice to the spinach. Stir in the chia seeds.
5. Drizzle on the homemade vinaigrette until the dish is well-coated and warmed through. Season with salt and pepper to taste.
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