lemony quinoa with spinach

[Guest guest]

This recipe is adapted from one by Patricia Wells (an American food writer who

lives in France) that appeared in the NY Times a few summers ago. The original

called for couscous and cream. This version is very good too, but a little

moister due to the different qualities of the grain, so it's best served warm.

 

Lemony quinoa with spinach

 

One cup uncooked quinoa

3 to 4 big handfuls of baby spinach, raw

Two to three scallions

1/4 cup creamy, unflavored milk substitute -- soy creamer works well

Juice and zest of one half lemon

Pinch cayenne pepper

Salt

(Optional) Chives for garnish

 

1. Start cooking the quinoa according to package directions but using a

little less water than recommended. Salt the cooking water.

 

2. In a small bowl, mix the lemon juice with the creamer or rich milk and

allow to sit for a few moments to thicken. Season with salt and a pinch of

cayenne pepper. Stir in the lemon zest.

 

3. Make sure the spinach is dry. In batches, julienne finely and place

in a bowl with plenty of room for tossing.

 

4. Mince the scallions (white part plus a little of the green) and toss

with the spinach.

 

5. Dress the spinach with the lemon dressing, tossing very well to coat.

Do not overdress.

 

6. When the quinoa is done cooking, turn off heat and remove cover. Allow

to sit for a few minutes, stirring occasionally, so it dries a bit, but

do not let it cool down.

 

7. Pour the warm quinoa over the spinach mixture and toss well to blend.

Season to taste, and garnish with chopped chives.