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    Home » All Recipes

    Author: Donna | Published: Jun 4, 2015 | Modified: Mar 30, 2023

    Lemon Garlic Butter Quinoa and Spinach

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    Garlic quinoa and spinach served in a white bowl and topped with lemon slices.

    Garlicky, lemony, and delicious, this garlic butter Quinoa and Spinach Bowl makes for a super quick and easy, yet full-of-flavor, side dish, brunch, or savory snack. It is a great little recipe to have in your easy-to-make repertoire when the day gets busy but you still need to eat and feed the family. This dish can be made ahead of time, packs well for a picnic or potluck, and is super versatile. Perfect for dressing up as a main meal or down as the base of a simple breakfast depending on what you are craving.

    Lemon slices on top of spinach and quinoa served in a white bowl
    Serve with slices of fresh lemon for a pop of color.

    Garlic Quinoa and Spinach Bowl

    This Garlic Quinoa and Spinach Bowl is a great little quick and easy dish to have on hand for a busy weeknight.

    It can be served up as-is for a light lunch, paired with a poached egg for a scrummy breakfast or brunch, or paired with some poached or grilled chicken breasts, for a more substantial meal.

    Plus, it requires minimal ingredients you are likely to have on hand.

    You are going to need:

    • butter: use high-quality butter to maximize the flavor of this simple dish. Vegan butter or cooking oil can be used in place of the butter if preferred;
    • garlic: I absolutely recommend fresh garlic here. You can get away with dried garlic in a pinch, but the flavor of fresh garlic will make this dish so much better;
    • baby spinach: I use baby spinach as it requires little in the way of preparation, a quick wash and you are good to go. English spinach can be used instead, however, you will need to remove the stem and roughly chop it;
    • lemon juice: fresh is always best, and seeing as we are using the lemon zest as well you may as well go ahead and splurge on a whole lemon. If you can't access one, then bottled lemon juice will work in a pinch;
    • lemon zest: you can always use a squeeze of fresh lemon on top when ready to serve, this pairs particularly well with simply seasoned grilled chicken breasts;
    • precooked quinoa: you can use white quinoa, brown quinoa, or a mixture of both. We will be using pre-cooked quinoa in this recipe, so either cook it ahead of time using the instructions on the packaging or buy a packet of pre-made quinoa which can simply be reheated;
    • Salt and pepper to taste: I don't like to put measurements on salt and pepper so measure that depending on your own preferences.
    Overhead shot of ingredients required for a garlic spinach and quinoa bowl. Each ingredient is served in a small bowl
    Only a handful of simple ingredients are required.

    Of course, you will also need whatever you plan on pairing with your quinoa and spinach.

    I love to top mine with 2 poached eggs for a simple breakfast, or some grilled and sliced grilled chicken breasts for a light lunch or dinner.

    TIP: to save time, make a big batch of quinoa at the start of the week and use it in various recipes throughout the week.

    Tips, Tricks, and Substitutions

    Being prepared for the week makes it so much easier to make good decisions for yourself and your family when it comes to eating a balanced meal.

    This garlic quinoa and spinach bowl comes together in about 20 minutes from start to finish (even quicker if you have batch-cooked some quinoa ahead of time hint hint), and can be meal prepped ahead of time and pulled out of the fridge when needed.

    Butter melted in a cream colored saucepan with a wooden handle
    Heat the butter until just melted.
    Garlic added to melted butter and cooked until fragrant.
    Add the garlic and cook until fragrant.

    Spinach

    I use baby spinach for this quinoa bowl, as it does not require much preparation except for a quick rinse.

    You can also use English spinach, simply remove the leaves from the stems and roughly chop before use.

    You will also need to add the chopped English spinach to the warm quinoa and pop the lid on the pot for about 3-4 minutes to allow the spinach time to steam and soften appropriately.

    Chopped kale could be used in place of spinach also. This would need the same treatment as the English spinach in terms of chopping and extra time to steam and soften.

    Quinoa added to a saucepan of melted butter and garlic
    Add the quinoa and mix until well combined.
    Spinach and lemon zest added to a saucepan of garlic quinoa
    Add lemon zest and spinach and cook until just wilted.

    Quinoa

    Any other grain of choice could be used in place of the quinoa.

    Simply cook the grain according to the directions on the packaging and you should be fine.

    Make sure to give your uncooked quinoa a couple of rinses through a fine-mesh sieve before cooking.

    This will prevent the quinoa from having that bitter taste when cooked, which can be off-putting to a lot of people.

    You can save time by cooking a big batch of quinoa in an instant pot.

    Simply:

    • rinse the quinoa well through a fine mesh sieve,
    • add it to the inner pot with equal amounts of water,
    • cook on manual for 9 mins,
    • quick pressure release.

    Alternatively, it can be cooked on the stovetop using the instructions on the back of the packaging.

    Spinach and quinoa cooking in a medium sized saucepan with a small bowl of salt and pepper in the background
    Cook the spinach until it is just wilted.

    Garlic

    I do make this quite a bit heavy on the garlic, so adjust it up or down depending on your preferences.

    I would recommend using fresh garlic to amplify the simple flavors in this dish, however, prepared garlic can be used in a pinch here.

    I would not recommend using dried garlic as it won't be punchy enough.

    (I am lying, I add much more garlic in real life)

    Garlic quinoa and spinach served in a white bowl and topped with lemon slices.
    Squeeze on some fresh lemon juice just before serving to bring all of the flavors together.

    How To Serve Garlic Quinoa and Spinach

    There are so many ways to serve this quick and easy bowl:

    • use it as is when using it as a simple side
    • top the quinoa and spinach with a poached or fried egg for an easy breakfast or brunch bowl
    • serve with something more substantial, like this homemade rotisserie chicken, for a whole meal
    • stir through a salad to make it more filling
    • add a large spoonful of roasted vegetables on top
    • top with some cooked salmon or other fish of choice
    • it also makes a really good filling in a wrap when paired with some salad.

    My favorite way to serve this dish is as a quick and easy late breakfast quinoa bowl, with a perfectly poached or fried egg on top or with some delicious butter beans.

    Satiating but such a cinch to prepare.

    Store leftovers in an airtight container in the fridge for about 3-4 days.

    If serving warm after being stored in the fridge, simply reheat gently in the microwave or on the stovetop.

    3 slices of lemon topped with pepper served on a bed of multi colored quinoa with wilted spinach
    Serve with some slices of lemon for a pop of color.

    Looking For Some More Quinoa Recipes?

    We eat a lot of quinoa around here in place of rice and other grains.

    Other than it tasting delicious, and being so easy to prepare, it stores exceptionally well in the fridge without drying out.

    Why not try one of these recipes next:

    • Easy Poached Salmon Quinoa Burger
    • Baked Zucchini, Feta, and Quinoa Bites
    • Apple Quinoa Breakfast Pot
    • Crunchy Quinoa Chocolate Superfood Bars
    • Edamame Quinoa Salad from Sweet Caramel Sunday

    Frequently Asked Questions

    Can quinoa be meal prepped?

    Yes. Cooked quinoa should be allowed to cool completely before being stored in an airtight container in the fridge.
    It also freezes well.

    Should quinoa and spinach be served warm or cold?

    This bowl can be served warm or cold. If serving cold after storing it in the fridge, simply allow it to come slightly to room temperature and fluff with a fork before serving.

    As always, if you have tried this recipe and enjoyed it please leave a 5-star review on the recipe card, or comment below the recipe card.

    Happy Eating

    xx

    Recipe

    Garlic quinoa and spinach served in a white bowl and topped with lemon slices.

    Lemon Garlic Butter Quinoa and Spinach

    Whole Food Bellies
    Fragrant garlicky quinoa with wilted spinach, lemon, and lemon zest. This makes the perfect side dish served with some grilled chicken, fish, or vegetables, or as a brunch when topped with a perfectly poached egg on top. Can be prepped ahead of time and stored in the fridge for up to 3-4 days, perfected for meal prepping.
    4.78 from 59 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Anytime
    Servings 2 serves
    Calories 350 kcal

    Equipment

    • Pressure Cooker optional

    Ingredients
      

    • ¾ cup uncooked quinoa
    • 2 tablespoons salted butter
    • 5 cloves fresh garlic finely chopped
    • 1 cup baby spinach or English spinach with stem remove and roughly chopped
    • 1 teaspoon fresh lemon zest
    • juice of half a lemon
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Cook quinoa according to the instructions on the packaging.
      ¾ cup uncooked quinoa
    • Heat the butter in a medium-sized saucepan with a lid over medium heat. When hot, add the chopped garlic and cook until fragrant, about one minute. Do not burn.
      2 tablespoons salted butter, 5 cloves fresh garlic
    • Add in the cooked quinoa and mix until the quinoa is covered in the garlic butter mixture. Cook until the mixture is just heated through.
    • Add in the baby spinach, lemon juice, and lemon zest, and stir through until the spinach is just wilted. Remove from the heat.
      1 cup baby spinach, juice of half a lemon, 1 teaspoon fresh lemon zest
    • Season with salt and pepper to taste and serve (see serving suggestions below).
      Salt and pepper to taste

    Notes

    Storing Leftovers
    Leftovers should be stored in an airtight container in the fridge for about 3-4 days.
    Leftover spinach quinoa can also be frozen, however, please note this may change the texture of the spinach when it is reheated.
    Simply thaw, and reheat gently on the stovetop or in the microwave.
    Serving Suggestions
    Serve as a simple side dish with some grilled chicken, fish, or vegetables.
    Can also be used as the base of a salad, or topped with an egg for a simple and delicious breakfast bowl.
    Substitutions
    English spinach can be used in place of baby spinach, however, it will have to be removed from the stem and roughly chopped. You will also need to add it to the heated quinoa and pop on the lid for about 3-4 minutes to allow it time to soften and cook properly.
    Chopped kale could also be used.
    Any other grain of choice could be used in place of the quinoa. However please note this will change the nutritional values of the dish.
     

    Nutrition

    Calories: 350kcalCarbohydrates: 19gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 30mgSodium: 106mgPotassium: 478mgFiber: 5gSugar: 0.2gVitamin A: 1767IUVitamin C: 8mgCalcium: 63mgIron: 3mg
    Keyword garlic quinoa, quinoa and spinach, spinach quinoa
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Garlicky quinoa and spinach brunch bowl
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    Reader Interactions

    Comments

    1. Rupali says

      February 03, 2023 at 11:07 pm

      This was just delicious. I added fried tofu as a bit of protein on the side. Just wonderful!

      Reply
    2. Jenn says

      February 03, 2023 at 3:22 am

      Oooh, whoa! The garlic in this quinoa was soooo good! I loved every bite, and it went perfectly as a side dish with our steak!

      Reply
    3. Addison says

      February 03, 2023 at 2:24 am

      This was such a great savory addition to my brunch!

      Reply
    4. Shilpa says

      February 02, 2023 at 9:18 pm

      Loved this quinoa bowl. I used English spinach and cooked it for 3-4 minutes like you mentioned. It was perfect.

      Reply
    5. Mandy Applegate says

      February 02, 2023 at 5:50 pm

      I wanted a filling brunch, so I stirred in a salad as you suggested; it was delicious!

      Reply
    6. Michelle says

      June 14, 2015 at 4:01 am

      Wonderful combination! I often have quinoa made ahead...I have discovered that I can make it in my rice cooker (which I think is one of the most wonderful inventions ever, since I tend to forget things and burn them).

      Reply
      • Whole Food Bellies says

        June 14, 2015 at 2:35 pm

        Thanks Michelle! I am with you on the quinoa in the rice cooker - so so easy! It always works out so much fluffier for me that way. Thanks for sharing 🙂

        Reply
    7. Jessica says

      June 10, 2015 at 3:54 am

      I love that it has so much garlic!

      Reply
      • Whole Food Bellies says

        June 10, 2015 at 2:55 pm

        I know, haha, there is a lot - I am a BIG garlic fan 🙂

        Reply
    8. Olivia @ Simply Liv says

      June 09, 2015 at 4:23 pm

      this looks incredible! We eat so much quinoa in our house and I'm always looking for new ways to cook it! Thanks for sharing 🙂

      Reply
      • Whole Food Bellies says

        June 10, 2015 at 2:59 pm

        You are very welcome Olivia! We eat it a fair bit here at the moment as well 🙂

        Reply
    9. Earl-Leigh says

      June 09, 2015 at 2:50 pm

      You had me at garlic. I love how simple this recipe is!

      Reply
      • Whole Food Bellies says

        June 10, 2015 at 3:00 pm

        Haha I totally agree - garlic makes everything good 🙂

        Reply
    10. Tedi says

      June 09, 2015 at 2:41 pm

      This looks so delicious. It sounds like it's full of flavor but still easy to make. Thank you for sharing. Love that your husband is requesting the spinach 🙂

      Reply
      • Whole Food Bellies says

        June 10, 2015 at 3:01 pm

        So easy to make (my kinda dish)! I know, I am shocked and surprised he is requesting spinach!! Must be doing something right 🙂

        Reply
    11. Annie says

      June 09, 2015 at 6:55 pm

      Love this, I'm so obsessed with quinoa at the moment, delicious with spinach and garlic!

      Reply
      • Whole Food Bellies says

        June 10, 2015 at 2:56 pm

        Yeah it's really yummy 🙂

        Reply
    12. Kate says

      June 09, 2015 at 3:16 pm

      Quinoa is my new obsession!

      Reply
      • Whole Food Bellies says

        June 10, 2015 at 2:59 pm

        Thanks Kate! I think once you get hooked on quinoa it seems to become a bit of an obsession 🙂

        Reply
    13. Richa says

      June 06, 2015 at 10:49 pm

      Hey Thats a yummy healthy recipe. Just noticed you don't have a 'search' option on your website, actually I wanted to search for a brown rice recipe

      Reply
      • Whole Food Bellies says

        June 07, 2015 at 12:06 am

        Thanks for the heads up Richa!! I did have one but it seems to have disappeared 🙂 That's this afternoons project sorted!

        Reply
    14. Stacey Valle says

      June 04, 2015 at 11:57 pm

      oh - that looks so good! I really should try cooking more often.Enjoy your new beautiful home! 🙂

      Reply
    15. jamie@makeuplifelove says

      June 04, 2015 at 11:46 pm

      I need this in my life like NOW. This looks so yummy and perfect for a meatless monday meal. Saving and making for sure.

      Reply
      • Whole Food Bellies says

        June 05, 2015 at 4:56 am

        Aww thanks Jamie! I hope you enjoy if you give it a go 🙂

        Reply
    16. Amy says

      June 04, 2015 at 6:53 pm

      Love the poached egg on top, i'd have never thought of doing that. Thanks for the idea, think i'll try this out at the weekend x

      Reply
      • Whole Food Bellies says

        June 05, 2015 at 4:58 am

        I hope you do Amy!

        Reply
    17. Sam @ PancakeWarriors says

      June 04, 2015 at 6:49 pm

      Ummm yes, with the eggs, omg yes! This sounds super simple and looks so good!

      Reply
    18. Brenda says

      June 04, 2015 at 4:41 pm

      I love anything garlicky so this is right up my alley! I love the addition of the egg on top too for a texture/flavor change. It looks delicious.

      Reply
      • Whole Food Bellies says

        June 05, 2015 at 4:59 am

        Thanks Brenda, I love anything garlicky too 🙂

        Reply
    19. Rachel says

      June 04, 2015 at 2:06 pm

      Love that bowl, not to mention the yolkporn! 😉

      Reply
      • Whole Food Bellies says

        June 05, 2015 at 4:59 am

        It's such a cute bowl isn't it! Haha I actually didn't realise yolkporn was a thing until recently, now I am all over it 🙂

        Reply

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