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Quinoa Spanakopita
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
 

7 Points Plus Per Serving — Recipe Makes 6 Servings — Individual Serving is 1 Heaping Cup

Course: Appetizer, Sides
Cuisine: greek
Keyword: Quinoa Spanikopita
Servings: 6 servings
Calories: 298 kcal
Author: Alyssa Brantley
Ingredients
QUINOA:
  • 2 teaspoons olive oil
  • 1 cup quinoa rinse
  • 1 clove garlic chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 2 cups broth or water
SPINACH MIXTURE:
  • 1/3 cup organic pine nuts toasted
  • 2 teaspoons olive oil
  • 2 cloves garlic chopped
  • 1 large yellow onion chopped
  • 6 ounces organic baby spinach
  • 1/2 small organic lemon
  • 1/2 + 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper + more for serving
  • 1/8 teaspoon freshly ground nutmeg
  • 4 tablespoons fresh dill chopped
  • 2 tablespoons fresh flat-leaf parsley chopped
  • 8 ounces Feta cheese crumbled
Instructions
QUINOA:[img:1]
  1. Heat medium saucepan over medium-high heat; once hot, add the oil. Add the Quinoa and toast for 2 to 3 minutes, stirring constantly. Add the garlic and spices, and cook 30 to 45 seconds, stirring constantly.
  2. Slowly add the broth or water and bring to a boil; cover, lower to a simmer, and cook for 15 minutes. Remove from heat and let covered pot sit for 10 minutes. Fluff with a fork and transfer to a large bowl to cool.
SPINACH MIXTURE:[img:1]
  1. Heat a large skillet over medium heat; once hot, add the oil. Add the onion and garlic, and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and cook 5 minutes more.
  2. Add the spinach and 1 tablespoon water; cover and cook 2 to 3 minutes until the spinach is completely wilted. Remove the spinach and onion mixture from pan and let cool. (This is so that it doesn't melt the Feta.)
PINE NUTS:[img:2]
  1. Toast the pine nuts by heating a large skillet over medium-high heat. Place the pine nuts in one even layer and cook 4 to 5 minutes, turning and tossing frequently.
  2. Finally, toss the quinoa with the chopped dill, parsley, lemon juice, pine nuts, Feta cheese, remaining 1/2 teaspoon kosher salt, ground nutmeg and spinach-onion mixture.
  3. Serve and Enjoy!
Nutrition Facts
Quinoa Spanakopita
Amount Per Serving (1 heaping cup)
Calories 298 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 33mg11%
Sodium 647mg28%
Potassium 432mg12%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 2g2%
Protein 11g22%
Vitamin A 2975IU60%
Vitamin C 16.6mg20%
Calcium 243mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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