Friday, February 1, 2013

Parmesan Spinach Quinoa

This is a delicious quinoa side dish accented with the flavors of garlic, pine nuts and lemon.

Parmesan Spinach Quinoa {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks

Since I blogged about quinoa and greens earlier this week, I thought I'd share a recipe that includes both of these ingredients. This is an adaptation of one of the first quinoa recipes I ever tried called Cheesy Quinoa Pilaf with Spinach. Only now I just call it Parmesan Spinach Quinoa and have made quite a few changes. I like to use pine nuts or sunflower nuts in this recipes. Whichever one I happen to have on hand. I think it's a wonderfully nutritious dish for those with IBS or fructose malabsorption. I usually serve this with salmon or tilapia, although it would be delightful with chicken too.

I should also mention that I shared this quinoa recipe on my new blog at Coborn's called Natural Balance with Dianne. Coborn's, the store I work at, has asked me to contribute to their new blog (Coborn's Blog). I will be writing about natural foods, nutrition and healthy recipes every other month! My first blog is about how I lost 25 pounds.

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Parmesan Spinach Quinoa
Low-FODMAP, Gluten-Free
adapted from Cheesy Quinoa Pilaf with Spinach
serves 4
Parmesan Spinach Quinoa {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks


1 cup quinoa, rinsed
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons olive oil
1/2 cup pine nuts or 1/4 cup raw sunflower nuts
1 clove garlic, peeled, smashed, kept whole (to be removed)
2 cups fresh baby spinach, chopped
1 tablespoon lemon juice
1 cup shredded Parmesan cheese

  1. In a large saucepan, bring water, salt and quinoa to boil. Reduce heat to medium-low, cover and cook until quinoa is tender and water has been absorbed, about 15 minutes, set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the pine nuts or sunflower nuts and cook until lightly toasted, about 2 minutes. Add the garlic and cook just until it starts to brown, about 2 minutes. Remove garlic and discard. Stir in the cooked quinoa and spinach. Heat until the spinach wilts. Stir in the lemon juice and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

*Recipe updated 02/27/2015.


  1. My FrucMal daughter likes this but I LOVE it! I always have some made and in the fridge for side dishes (heats up great!). Thank you.

    1. Kate - thank you so much for ALL of your comments! I love getting feedback and I'm so glad so many of my recipes work for you and your family!

  2. This was ah-mazing! Reminded me of a risotto or a similar dish. I didn't have any pine nuts or sunflower seeds, but I don't think I missed it, but I will add those next time just to make sure. Super easy and simple, thank you! I will be creepin on other posts as well :)

  3. Dianne

    Would you happen to know the nutrition facts? This looks delicious... I love spinach!

    1. Sorry, I don't have the nutrition facts, but I hope you enjoy it anyways!

  4. Can I freeze this and reheat when ready?

  5. Hello! I found this delightful recipe via Pinterest and thought "this looks like a good FODMAP recipe - I'll check it out!" Little did I know it appears your blog contains recipes for people with problem tums! Woo hoo! I am FrucMal and LacMal (but hard cheeses I can eat - also a little garlic). Thanks so much for a wonderful, tum friendly and vegetarian recipe! I will have to check out the rest of your blog now! All the best!

  6. Absolutely delicious! Even my young kids love it! Thank you for this wonderfully healthy gluten-free recipe.

  7. I absolutely agree that Quinoa tastes undeniable delicious! I think this is a yummy quinoa recipe. Spinach, cheese and quinoa definitely sounds yummy to me. I'll surely try this recipe one of these days. Thank you for sharing! :)

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  8. That looks addictingly good. Beautiful parmesan spinach quinoa!

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