Spanakopita Quinoa

Barbara Kavorkian


Recently I was introduced to Quinoa. Never using it before I quickly started using it in dishes that I may not enjoy anymore due to diet restrictions. Having some frozen spinach I was going to use for a Spinach pie, I wondered how it would be in a salad with the Quinoa. I was pleased with the results and wanted to share them with you. This is a wonderful dish that would work well in the summer. I did serve this chilled.


★★★★★ 1 vote

4 side servings (1/2c)
15 Min
15 Min
Stove Top


  • 1/2 c
    ancient harvest quinoa, dry
  • 1/2 tsp
    extra virgin olive oil
  • 1/4 c
    red onions, diced
  • 1 clove
    garlic, minced
  • 5 oz
    frozen spinach
  • 2 Tbsp
    low fat ricotta cheese
  • 2 oz
    feta cheese crumbles
  • 1 tsp
    lemon juice, fresh
  • 1 pinch
    dill weed (pinch to 1/8 tsp)
  • 1 pinch
    nutmeg (pinch to 1/8 tsp)
  • ·
    pepper to taste

How to Make Spanakopita Quinoa


  1. Rinse Quinoa in a very fine strainer, not a collander and cook Quinoa according to directions (about 15 minutes). Let cool and refrigerate for an hour to get cold. (For more flavor, you may also cook this using chicken broth with reduced sodium.) Over the sink, squeeze the spinach through a clean dish cloth or cheese cloth to get out as much water as possible. Place in a bowl and set aside.
  2. Heat oil in a skillet over medium heat. Add red onions and garlic, cooking until tender, about 5 to 7 minutes. Transfer the cooked onions and garlic to the large bowl with the spinach; mix in the, feta, ricotta, lemon juice, nutmeg and dill.
  3. Toss ingredients together and refrigerate until ready to serve.
    Makes 2 cups but easy to double this recipe.
    Per half cup serving:
    Calories 137
    Total Fat 4.29g
    Saturated Fat 1.73g
    Cholesterol 7.09mg
    Sodium 168.95mg
    Total Carbohydrate 18.11g
    Dietary Fiber 2.71g
    Sugars 2.17g
    Protein 7.72g

Printable Recipe Card

About Spanakopita Quinoa

Main Ingredient: Rice/Grains
Regional Style: American

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