serves 4
The traditional Greek recipe for spanakorizo, a spinach-rice pilaf, is transformed here with quinoa.
Salt
1 cup (170 g) dried quinoa, rinsed
½ cup (120 ml) extra-virgin Greek olive oil
1 large red onion, chopped
½ leek, trimmed, washed well, and cut into thin rounds
10 cups (200 g) coarsely chopped fresh spinach
Freshly ground black pepper
2 garlic cloves
½ to ⅔ cup (75 to 100 g) crumbled Greek feta
In a small saucepan, bring 2 cups (480 ml) water to a boil, season with salt, and add the quinoa. Reduce the heat to low and simmer, uncovered, stirring frequently, until the quinoa has absorbed all the water, 15 to 20 minutes.
While the quinoa is cooking, in a large deep skillet or shallow pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and leek and cook, stirring, until wilted, about 8 minutes. Add the spinach and cook until wilted. Season to taste with salt and pepper. Cook off any excess liquid.
In a small skillet, heat 3 tablespoons of the olive oil over low heat. Add the garlic and cook, stirring, until crisp and very lightly colored. Remove from the heat as soon as the garlic starts to acquire a little color.
When the quinoa is ready, add it to the skillet with the spinach and stir to combine. Garnish with the crisped garlic and the feta (use more or less to your liking). Drizzle with the remaining olive oil and serve.