Parmesan Spinach and Kale Quinoa

  • Author: Halle Cottis
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: american


I had some spinach and kale to harvest in my garden this week so I set out to make a delicious dish. My family loved this dish!


  • 1/4 cup uncooked quinoa (rinsed)
  • 2 tbsp grass fed butter
  • 1 large clove of garlic (minced)
  • 1 cup fresh spinach
  • 1 cup fresh kale
  • 23 tsp lemon juice (start with 2 tsp, and if you would like more add another tsp)
  • 2 tbsp raw sunflower seeds or raw pecans (chopped in small pieces)
  • 1/3 cup raw shredded parmesan cheese


  1. Rinse your dried quinoa several times (this will allow it not to be bitter).
  2. Boil your quinoa in salted water and cook for 20 minutes.
  3. Drain and rinse in cold water, set aside.
  4. In a large skillet melt butter and add garlic.
  5. Toss your garlic for about a minute and then add your kale and spinach.
  6. Cook several minutes to wilt your spinach and kale.
  7. Add your quinoa, lemon juice and parmesan cheese.
  8. Cook for 2 minutes.
  9. Toss in your raw sunflower seeds or raw pecans and cook another minute.
  10. Serve hot or cold.


All ingredients in this recipe are organic.


  • Serving Size: Makes 1 1/2 cup, Serving size is 1/2 cup
  • Calories: 206.6
  • Fat: 13.8 g
  • Carbohydrates: 15.2 g
  • Protein: 7.1 g