I got a little creative last week as I was trying to ensure that my iron level was high enough to allow me to donate blood. For whatever reason, a steak or good, juicy burger just wasn’t interesting me (I know, what’s wrong with me?).
On Thursday, I was struggling with what to make for dinner, as it needed to be relatively low effort since I was working from home. And it needed to be something the wee ones would eat. And I wanted it to help me with my iron.
I finally came up with an idea, very loosely based on my take on chicken and pea “risotto”. Amazingly, even though I held out the spinach from part of it for Mister Man, both the wee ones loved it with the spinach. In fact, Mister Man asked if he could have it again for breakfast the next day. Who woulda thunk it? Behold:
1 c quinoa (ok so I doubled this to ensure that I’d have leftovers)
1 T oil (or butter if you aren’t trying to make this dairy free)
2 c chicken stock (make it with veggie stock or water to make it meatless)
1 t dried parsley (or 1 T fresh, but hold it out until the end)
5 oz frozen spinach, thawed and drained (or use fresh, but chop and wilt it)
1/2 t pepper
salt, to taste (I don’t add salt when using chicken stock)
1 oz Parmesan cheese, fresh grated (no green cans!)
Soak the quinoa in water two inches over the dry quinoa for a couple hours. Drain and rinse. Add oil or butter to the pot and replace the quinoa. Heat it on medium, stirring frequently, until it has a nice toasty scent – about ten minutes.
Add the chicken stock (or veggie stock or water) and dried parsley, and bring to a boil. Turn it down to a simmer and cook uncovered for ten minutes until all the liquid is absorbed.
Fluff gently, and add the thawed and drained (or chopped and wilted) spinach. Stir to combine, and add the pepper and any salt desired. Serve immediately, and grate the cheese atop the quinoa.
And yes, I do have a photo, but my camera is out of batteries. I’ll upload it once it’s charged!