Comments Off on XO Friday Foodie: Quinoa & Spinach Pilaf

XO Friday Foodie: Quinoa & Spinach Pilaf

Category : Healthy Eating

This is a great side dish featuring quinoa, one of the many Smart Carbs listed on the Vemma Bod-e Trainer Smart Food Guide. Those of you following the Carb-Cycling plan will want to make this on a high carb day. Remember the serving size for a Smart Carb is about the size of your fist. If you are interested in finding out more about carb-cycling please ask us, or register for a Smart Loss Seminar.

This recipe is from Everyday FOOD (thanks, Martha)

Quinoa & Spinach Pilaf

One serving of quinoa (about the size of your fist)

1 T olive oil

1 finely chopped small yellow onion

1 minced clove garlic (or more)

1 cup uncooked quinoa

5 cups baby spinach

1 T lemon zest

In a large saucepan, heat olive oil over medium. Add chopped onion and minced garlic; cook until soft, about 4 minutes. Saute one cup of rinsed, but not cooked quinoa in pan for about one minute. Add 1 1/4 cups water and bring to boil. Reduce heat and simmer, covered until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper. Serves 4

Pretty easy…totally ready in 30 minutes. Serve with your choice of lean protein approximately the size and thickness of your palm!

Comments Off on XO Friday Foodie: Spinach & Rice Balls

XO Friday Foodie: Spinach & Rice Balls

Category : Healthy Eating

We were introduced to this recipe as an hors d’oeuvre, but we make it as a main dish.  It has it all:  Protein, whole grains with fiber, and spinach!   You can make balls or patties, your choice.  This is a great recipe as a ‘dish to pass’, hor d’oeuvre, or kid-friendly dinner for picky eaters.
Express option:  Substitute 1/2 teaspoon of  powdered onion and 1/4 teaspoon of garlic for fresh and skip sauteing and simply mix it all together.  (AKA ‘The way we make it 90% of the time!’)

Spinach and Rice Balls  (Photo credit: Meatless Monday)


  1.  Preheat the oven to 350 degrees.
  2. Grease a Baking Sheet or use parchment paper
  3. Locate or create 3 cups of cooked long grain brown rice.
  4. Defrost 10oz pkg chopped spinach & Squeeze out water.
  5. Finely chop 1 small onion
  6. Mince 2-3 cloves garlic
  7. Saute onion and garlic in olive oil over med-low heat
  8. Add 1T Italian seasonings into onion and garlic
  9. Add ½ t salt & sprinkle of pepper
  10. Stir in chopped spinach & sauté covered ~5 minutes, cool.
  11. In bowl, mix rice & spinach together
  12. Stir in 2 eggs
  13. Stir in 1 ¼ cup shredded cheese (mozzarella or mild cheddar)
  14. Stir in ¼ cup shredded parmesan, asiago or romano cheese.
  15. Roll into small balls with wet hands (or use small ice cream scooper)
  16. Bake 20 minutes or until browned
  17. Serve with spaghetti sauce