Quinoa with Walnuts and Spinach

Quinoa with Walnuts & Spinach -- Epicurean VeganI hope everyone had a happy and safe holiday! For the first time in many years, we had snow falling on Christmas Eve! You wouldn’t think that’d be such a rarity in Colorado, but a drought will do that to ya. It’s even snowing as I type! So I wasn’t sure what to call this dish because it has more than just walnuts and spinach it—it’s loaded with veggies. I served this warm, but I think it would be tasty cold as well.


1 C regular quinoa
1 C red quinoa
2 tsp Better Than Bouillon
3 C water
1 C spinach, chopped
4 green onions, sliced
4 mushrooms, chopped
1/3 C fresh parsley, chopped
2 Tbs chia seeds
1/2 C walnuts, chopped (and toasted, if you’d like)
1/2 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

Quinoa with Walnuts & Spinach -- Epicurean Vegan


In a medium or large saucepan, whisk together the bouillon and water and then bring to a boil. Add the two quinoas (you can also use tri-colored quinoa if you’d like), stir, reduce heat, and cover. Cook over low heat for 15-20 minutes, or until just a little bit of liquid remains. Stir in the spinach, green onion, and mushrooms and let cook for a few minutes—just enough for the spinach to wilt and the mushrooms to cook down a little.

Quinoa with Walnuts & Spinach -- Epicurean Vegan

Stir in the salt, pepper, chia seeds, and lemon juice. Remove from the heat and stir in the parsley and walnuts. Enjoy!



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