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#MakingDinner – Alison Sweeney’s Quinoa With Spinach And Feta

Got this recipe from my darling who got it from I made a few additions of the edamame and the cucumber. Tasty recipe that is almost no bad fat! Adding just a tad of salt and pepper into your bowl at the end just before eating perfects it. But remember just a touch cause you don’t want to over power the mint! Plenty of left overs for tomorrow…which will be even better cause the flavors will have marinated over night!

Alison Sweeney’s Quinoa With Spinach And Feta


  • 1 Tbsp Olive Oil
  • ½ Red Onion, chopped
  • 2 Garlic Cloves, finely chopped
  • 1 cup Quinoa
  • 2 cups Chicken Stock
  • 2 Avocado, cut into bite-size pieces
  • 1 10 ounce package Cherry Tomatoes, halved
  • 2 cups Spinach, chopped
  • 1 8 ounce package Crumbled Feta
  • 1 Cucumber, peeled, deseeded and diced
  • 1 10 ounce package Frozen Shelled Edamame, Prepared as per bags instructions
  • Fresh Mint
  • Salt And Freshly Ground Pepper


PRE – Chop all vegetables.

  1. Prepare the fast cook quinoa on stove, following package directions (about 10 mins). Substitute chicken broth for the water.
  2. Warm oil in a saucepan over medium heat.
  3. Sauté garlic and onion until onion is translucent, 3 to 4 minutes.
  4. Stir into the finished quinoa. Mix.
  5. Put onion/garlic/quinoa into large mixing bowl.
  6. Toss in avocado, tomatoes, spinach, cucumber, feta and edamame.
  7. Season with some salt and pepper.
  8. Spoon out to plates/bowls.
  9. Top with fresh mint.
Finished bowl of food

Alison Sweeney’s Quinoa With Spinach & Feta

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