Spinach with quinoa
INGREDIENTS
- 2 bag (10 oz.) fresh or frozen chopped spinach
- 1 bunch scallion (approximately 10 stems)
- 2 tablespoons refined coconut oil or avocado oil
- 1 cup of quinoa
- 1 tablespoon dry spearmint or 1/3 cup chopped fresh spearmint
- 1 teaspoon paprika
- 1teaspoon organic grass-fed butter (we normally use Kerrygold)
- 1 cup of water
- 1 tablespoon sea salt
PREPARATION
In large frying pan sauté chopped spinach and scallion with coconut oil or avocado oil for 5-6 minutes at medium heat. Stir frequently. Add quinoa, spearmint, 1 cup of water, salt and paprika. Mix and cook for 10-15 minutes or until quinoa is cooked. At the end add the butter.
Hint: Use precooked quinoa to reduce cooking time.
Tip: Serve with Trimona Bulgarian Yogurt as a topping.
