Ok, Boston, I’m done with you and your weather. I know it’s the last day of winter and all, but really? Did we need more snow today?
Ha. Seriously though, I’ve had better mornings. With the exception of this weekend, I have pretty much been working around the clock for the past two weeks. Next week I’m off to Atlanta (for a work trip) and there’s lots to finalize and get done before then. There have been several late nights (my version of staying late at work is leaving at my usual time to make it to the gym and then literally working late), but it’s okay. I got up this morning at 6am to do one last run through of the presentation I had this morning at 10:00am. After practicing in my kitchen while doing the dishes, packing my lunch bag, etc. I went outside to shovel and long story short – my car got stuck in the driveway and my windshield wiper broke. I ended up rescheduling my presentation and working from home today, and everything with my car and the snow is resolved, so I guess it all worked out. Oof. I hate when things don’t go as planned though!
Anyways, I wanted to share one of my latest favorite quinoa recipes before I head off to the gym. If you read F&F regularly, you know I eat quinoa a LOT. If you are new to F&F (hiiii!), well, now you know too. Here’s the recipe I’ve made for a few weeks now during Sunday food prep – I can’t get enough of it!
Balsamic Red Quinoa with Spinach & Feta
Makes 6-8 servings – I only make this much if prepping for the week.
- 2 cups red quinoa
- 4 cups vegetable or chicken stock (optional)
- 4 cups spinach, chopped
- 2/3 cup sun-dried tomatoes, chopped
- Sliced mushrooms (not measured)
- 4 tablespoons balsamic vinegar
- Spices (not measured): Oregano, parsley, salt, pepper
- Crumbled feta (not measured)
- Cook quinoa per package directions. Note most packages instruct on 1 cup of quinoa, for this recipe I just doubled it. If you prefer to cook the quinoa in stock instead of water for extra flavor, do so.
- Once quinoa is almost done cooking (you can tell because liquid will be almost absorbed), add the sun-dried tomatoes, sliced mushrooms, and spices.
- When the quinoa is done, add the spinach and balsamic vinegar and stir until spinach has wilted.
- Sprinkle with crumbled feta, and enjoy!
You can really add anything you want to this recipe. I’ve made it with green peppers, I’ve thrown some grilled chicken or cooked shrimp on top, and I’ve also eaten this with a side of dolmades (stuffed grape leaves) from Sophia’s Greek Pantry. I obviously like this recipe for its Mediterranean flair! I think the balsamic really adds a lot to the dish, and I’m excited that I’m getting better at not following recipes to a T in the kitchen. Oh, and feta. There’s that too.
Anyone have a favorite quinoa dish lately? Who’s ready for spring?
For some other F&F quinoa recipes of the past, check out:
- Colorful Red Quinoa Salad
- Quinoa with Kale, Mushrooms, and Sweet Potatoes
- Quinoa Salad with Yogurt Vinaigrette
- Spinach & Tomato Quinoa Salad
- Turkey & Quinoa Meatloaf
- Very Colorful Quinoa Salad (my other favorite!)
Have a great night you guys!