Quinoa with green vegetables, mint and feta cheese Recipe

Name: Quinoa with green vegetables, mint and feta cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 60 mL (1/4 cup) finely chopped fresh mint; 125 mL (1/2 cup) crumbled feta cheese; To taste, salt and pepper; 125 mL (1/2 cup) frozen green peas, defrosted; 250 mL (1 cup) coarsely chopped baby spinach leaves; 500 mL (2 cups) chicken bouillon; 1 small onion, thinly sliced; 30 mL (2 tablespoons) butter; 250 mL (1 cup) quinoa

Ingredients

60 mL (1/4 cup) finely chopped fresh mint
125 mL (1/2 cup) crumbled feta cheese
To taste, salt and pepper
125 mL (1/2 cup) frozen green peas, defrosted
250 mL (1 cup) coarsely chopped baby spinach leaves
500 mL (2 cups) chicken bouillon
1 small onion, thinly sliced
30 mL (2 tablespoons) butter
250 mL (1 cup) quinoa

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 2 servings

Instructions

Place quinoa in a fine sieve and rinse under cold running water.
Reserve. (Rinsing quinoa removes the bitter film covering the grain.)
Heat butter in a saucepan over medium-high heat.
Add onions and sauté for 2 to 3 minutes, or until soft and translucent.
Add quinoa and stir to coat well with butter.
Pour in chicken bouillon and bring to a boil.
Reduce heat to low; cover and cook for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
Stir in spinach, green peas and mint, and allow to warm through.
Add feta cheese.
Season with salt and pepper to taste, and stir.
Serve warm as a side dish for grilled meat.