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Mediterranean Toasted Quinoa and Spinach


  • 1 ½ cups uncooked quinoa, rinsed and drained
  • 3 cups fat-free, low-sodium vegetable broth
  • 4 cups shredded spinach, stems discarded
  • 1 ounce low-fat feta cheese, crumbled
  • ½ tsp grated lemon zest
  • 1 TBSP fresh lemon juice
  • 1 TBSP extra virgin olive oil
  • ¼ tsp pepper
  • ¼ cup slivered red onion


In large nonstick skillet, dry-roast quinoa over medium-high heat 3-4 minutes, until lightly toasted, stirring frequently.

In medium saucepan, bring broth to a boil over high heat. Stir in the quinoa; return to a boil.

Reduce heat and simmer 15-20 minutes, or until broth is absorbed and quinoa is tender.

Stir in remaining ingredients except onion. Just before serving, sprinkle with onion.

4 servings (1 ½ cups each)

Recipes courtesy of American Heart Association “Healthy for Life


About the author

Leslee Blanch

Leslee Blanch is a registered dietitian and group fitness instructor with a passion to promote wellness for individuals and for the community. As a Family and Consumer Sciences associate educator with University of Idaho Extension in Bonneville County, she offers a variety of wellness topics, including nutrition, fitness, and mental/emotional well-being.

Registered Dietitian
Certified Group Fitness Instructor

Family and Consumer Sciences Associate Extension Educator

[email protected]