Spinach quinoa

Spinach Quinoa w/chick peas & cherry tomato


  • 1 packed cup of fresh spinach
  • 1 can of chick peas or edamame or a combination of both (drained)
  • 20 cherry tomatoes, cut in half
  • 1/2 lime
  • 1 cup quinoa
  • 2 cups water or chicken stock (for cooking the quinoa)
  • Salt (to taste)

Preparing quinoa

  • Bring 2 cups chicken stock or water to a boil. Add quinoa.
  • Lower temperature and simmer, covered, for about 15 minutes or until all liquid is absorbed.
  • Let cool. I usually place the pan in the sink in about 2 inches of cold water to cool it quickly.


  • In a food processor, grind the spinach leaves until it’s a paste
  • In a bowl, combine quinoa, spinach paste, and the juice of 1/2 a lime. Stir until well combined.
  • Add chick peas and tomatoes and stir until mixed. Salt to taste.
  • Serve. Best if chilled for 24 hours.

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