Description
This Lemon Garlic Butter Quinoa and Spinach recipe is a simple, flavorful, and nutritious dish perfect for a quick lunch or a light dinner. Combining fluffy quinoa cooked to perfection with fragrant garlic butter, fresh baby spinach, and bright lemon zest and juice, this dish is both vibrant and comforting. Ready in just 20 minutes, it offers a wholesome, gluten-free option packed with protein and greens.
Ingredients
Quinoa
- 3/4 cup uncooked quinoa
Garlic Butter Mixture
- 2 tablespoons salted butter
- 5 cloves fresh garlic, finely chopped
Greens and Seasoning
- 1 cup baby spinach (or English spinach, stems removed and roughly chopped)
- 1 teaspoon fresh lemon zest
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water to remove its natural bitterness. Cook the quinoa according to your package instructions, usually simmering in water for about 15 minutes until fluffy and water is absorbed. Drain any excess water if needed.
- Sauté Garlic in Butter: In a medium-sized saucepan with a lid, melt the salted butter over medium heat. Once hot, add the finely chopped garlic and sauté for about one minute until fragrant. Be careful not to burn the garlic as it will turn bitter.
- Combine Quinoa and Garlic Butter: Add the cooked quinoa to the saucepan and stir well so the garlic butter coats all the grains evenly. Cook for a couple of minutes until the quinoa is heated through and well mixed.
- Add Spinach and Lemon: Add the baby spinach, fresh lemon juice, and lemon zest to the quinoa mixture. Stir gently until the spinach wilts, which should take just a minute. Remove the pan from the heat promptly to preserve the bright flavors and vibrant color of the spinach.
- Season and Serve: Taste and season the dish with salt and pepper according to your preference. Serve warm as a delicious and nourishing side dish or light main course.
Notes
- You can substitute baby spinach with kale or Swiss chard if preferred; just adjust the cooking time to wilt tougher greens.
- For a vegan option, replace butter with olive oil or vegan butter.
- If you like a stronger lemon flavor, add more zest or an extra squeeze of lemon juice.
- This dish pairs well with grilled chicken or fish for added protein.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
