Quinoa Pilaf with Spinach, Feta, and Almonds Salad
Quinoa contains high levels of B vitamins, vitamin E, foliate, proteins, magnesium, potassium, zinc, manganese, selenium, iron, and phosphorus. And turmeric, a trendy ingredient, is abundant in antioxidant curcumin - numerous studies prove the anti-carcinogenic, anti-inflammatory, and protective properties of this incredible herb.
- 2 tablespoons olive oil
- 1/2 Spanish onion, finely chopped
- 1 clove garlic, crushed
- 1 cup quinoa
- 2 cups filtered water
- 3 large handfuls baby spinach
- A handful coarsely chopped flat-leaf parsley, mint, and coriander
- 1 baby fennel bulb thinly sliced on a mandolin
- Juice of 1 lemon
- A handful of coarsely chopped tamari almonds
- Crumbled feta
- Heat oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (about 5 minutes).
- While the onion is cooking, rinse quinoa thoroughly, then add to the pan with filtered water. Bring to boil, then reduce heat and simmer until tender and fluffy (about 20 minutes).
- Drain off any excess water and season to taste. You can cool it at this point if you want to serve it as a salad; otherwise, stir through spinach, herbs, fennel, lemon juice, and almonds and serve topped with crumbled feta.
- Recipe provided by Carla Oates, founder of The Beauty Chef
Per serving: 45 kcal cal., 4.5 g fat (0.5 g sat. fat), 1 g carb.. Percent Daily Values are based on a 2,000 calorie diet