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Fresh Spinach and Leeks with Quinoa or Rice

Traditionally, this dish is made with rice, which is delicious alone as a meal. But, many times I like to switch up a recipe for a more nutritious perspective. Either way, this make a fast and easy dinner to serve to your family.

Course Main Course
Cuisine California Greek
Keyword quinoa, rice, spinach
Servings 4
Author Mary Papoulias-Platis


  • 4 bunches of fresh spinach, washed and stems trimmed
  • 2 leeks, washed, and chopped
  • 1/2 onion, coarsely chopped
  • 1 1/2 cups quinoa or rice
  • 3/4 cup can of tomato sauce (8 oz. can)
  • 1 lemon
  • 2 1/2 cups water or broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons extra virgin olive oil


  1. Place a large dutch oven on medium high, and add olive-oil.

  2.   Add leeks and onions and saute for 10 minutes or until soft.

  3. Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down. Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring

  4. Remove from heat, and let sit for 5-10 minutes until thickened.

  5. Squeeze half the lemon on the spinach and serve. Pass remaining lemon around table for garnish.

Recipe Notes

Note: Quinoa contains more high quality protein that any other grain. The National Academy of Sciences calls it " one of the best sources of protein in the vegetable kingdom". Quinoa was so important to the Inca culture, they referred to it as the Mother Grain. Quinoa contains no gluten. It. stands alone as a complete protein. Quinoa is quick and easy to prepare in 10-15 minutes. Can be used in soups, salads, pilaf, even as a nutritional breakfast