Quinoa With Spinach, Tomato and Chicken

“A healthy alternative for the gluten-allergic, the lazy college-student. It's so simple, you just cannot go wrong with it. Regarding the quinoa: If you plan on making a lot of these salads, it's advisable to cook the quinoa in a big batch and store it in the fridge. It saves a lot of time because before cooking you have to rinse it extremely well to get rid of the bitter coating.”
READY IN:
10mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in pan, and saute garlic for about 2 minutes on medium heat.
  2. Add the quinoa and cook it up (2 minutes). Then add the tomatoes, spinach leaves and scallion. Keep stirring until the spinach leaves are slightly wilted.
  3. Turn of the heat immediately, and season lightly with pepper, a pinch of salt and dried basil. Be careful with the salt, because of the feta!
  4. Serve with the chicken and feta. Enjoy your meal :).

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