Parmesan Quinoa combines warm fluffy quinoa with warm creamy goat and parmesan cheeses, sauteed spinach, and buttery toasted pecans. This light and fluffy recipe will definitely become one of your family's favorite side dishes!
So I have been obsessed with warm quinoa recipes lately. Yeah, obsessed is a good word for it. This gluten-free parmesan quinoa dish that I threw together with ingredients that I had laying around at home years ago, turned out to be stupendous! And I never use that word.
This is one of our side dish favorites ever since it's invention years ago back when we referred to it as 'garbage quinoa' for the fact that I came up with this recipe by using random ingredients and spices in my kitchen. We also have a DELICIOUS 'garbage chicken' recipe too! That's saved for another day.
We have since stopped calling it garbage quinoa and have swapped its name for Parmesan Quinoa. Much more appetizing, don't you think?
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Why is Parmesan Quinoa so special?
This recipe is so easy and quick to make, contains healthy gluten-free ingredients, and has amazing melt-in-your-mouth flavors. I wish every time I just threw things together that they would end in such happy bellies y'all.
How to make Parmesan Quinoa?
- In a medium saucepan, combine the water, quinoa, and a dash of salt to a boil. Once boiling, turn to med-low heat, cover, and let cook until water is absorbed (approx 15 mins.)
- While the quinoa is cooking, heat the olive oil in a medium skillet over medium heat. Add the pecans and cook until lightly browned (approx. 2-3 mins). Then add the garlic and cook until lightly browned (another 2-3 mins).
- Add in the spinach to the skillet and cook until the spinach starts to wilt and shrink. Toss in the quinoa, lemon juice, and cheeses. Stir and serve hot. Enjoy!
While your quinoa is cooking, you can throw together your spinach and toasted pecan mix and have a great side dish ready in 15-20 minutes! This is truly the perfect side dish!
Any ingredient substitutes for this Parmesan Quinoa?
Most definitely. Here are the substitutes that I get asked about the most:
- Substitute the cooked quinoa for brown rice.
- Sub the goat cheese with feta or blue cheese.
- Sub the pecans for toasted walnuts! Yum!
- You can substitute pretty much any green veggie to take the place of the spinach. You will just need to give yourself a few extra minutes to cook your veggies to your desired tenderness. I mention this because spinach cooks so much faster than most other green vegetables.
Want other quinoa recipes?
Here are a few other quinoa recipes:
- Slow Cooker Mexican Quinoa Dip
- Quinoa Breakfast Bars
- Caprese Quinoa Casserole
- Skinny Quinoa Chicken Tenders
- Pineapple Chili Quinoa Sausage
Parmesan Quinoa combines warm fluffy quinoa with warm creamy goat and parmesan cheeses, sauteed spinach, and buttery toasted pecans. This recipe will definitely become one of your family's favorite side dishes!
- 1 cups quinoa, rinsed and drained
- ¼ cup crushed pecans
- 1 ½ Tablespoons minced garlic
- 1 Tablespoon lemon juice
- ½ cup shredded parmesan cheese
- ¼ cup feta cheese crumbles
- 2 cups fresh baby spinach
- 2 Tablespoons olive oil
- 2 cups water
- A dash of salt
- In a medium sauce pan, combine the water, quinoa, and a dash of salt to a boil. Once boiling, turn to med-low heat, cover, and let cook until water is absorbed (approx 15 mins.)
- Heat the olive oil in a medium skillet over medium heat. Add the pecans and cook until lightly browned (approx. 2-3 mins). Then add the garlic and cook until lightly browned (another 2-3 mins).
- Add in the spinach to the skillet and cook until the spinach starts to wilt and shrink. Toss in the quinoa, lemon juice, and cheeses. Stir and serve hot. Eat messy!
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 157Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 10mgSodium: 211mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 6g
Jacqueline Debono says
This quinoa is definitely on my to make list! Love all the flavours you've used. The addition of pecans is brilliant!
Oh glad that you like it and I hope that you love it!
Such a perfect side dish or light main dish! Love Quinoa!!
Agreed Tisha! Quinoa is always a hit, especially savory quinoa in my opinion! 🙂
Heidy L. McCallum says
This is a fab idea! Who doesn't love a healthy combo of Parmesan Quinoa? I can't wait to make this! Totally bookmarking to make this weekend!
P,S, If they don't like Parmesan Quinoa MORE for me!!! lol!
Hehe! I completely agree Heidy! If you don't want warm cheesy quinoa then outta my way! Move over! More for me 🙂
I really want to try this! I need my quinoa to have lots of delicious flavors surrounding it, and you've come up with such a great combo here.
Me too Andrea! This one you’ll love. Promise!
My family absolutely loved this - I think we will be adding this to our regular meal routine! It was healthy and delicious.
Oh yay! So glad that your family loved the dish! And thank you for taking the time to come back and comment and show the recipe some love so that others know your opinion.
I made this for dinner last night to serve along with some tilapia and it was fantastic. The only thing I did different was to use leftover chicken broth instead of water (omitted the salt) to cook the quinoa. A definite repeat!
Jess K says
Yay! Glad that you liked it so much! It is a really really tasty side. I will have to try it with the chicken broth... what a delicious idea! Thanks for the info!
I tried your recipe tonight to accompany some baked salmon and wow! What a great combination of flavors. Thanks for sharing!