Emerald Savory Grain Dish (Printable)

Tender grains combined with leafy greens, herbs, and fresh vegetables for a wholesome, flavorful dish.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth

→ Greens & Vegetables

03 - 2 cups baby spinach, roughly chopped
04 - 1 cup kale, destemmed and thinly sliced
05 - 1 small zucchini, diced
06 - 1/2 cup green peas, fresh or frozen
07 - 2 green onions, thinly sliced

→ Aromatics & Herbs

08 - 2 cloves garlic, minced
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh basil, chopped
11 - Zest and juice of 1 lemon

→ Seasonings & Dressing

12 - 2 tbsp extra-virgin olive oil
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes, optional

→ Garnish

16 - 1/4 cup toasted pumpkin seeds (pepitas)
17 - 1/4 cup crumbled feta cheese, optional

# How-To Steps:

01 - Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sliced green onions; sauté for 1 minute until fragrant.
03 - Add diced zucchini and cook for 3 to 4 minutes until just tender. Stir in kale and cook for 2 minutes until slightly wilted.
04 - Add baby spinach and green peas, cooking another 2 minutes until greens wilt and peas turn bright green.
05 - Stir cooked quinoa, parsley, basil, lemon zest, and lemon juice into the skillet. Drizzle with remaining olive oil, season with salt, pepper, and optional red pepper flakes. Toss gently and heat through for 1 to 2 minutes.
06 - Remove from heat. Serve warm or at room temperature, garnished with toasted pumpkin seeds and optional crumbled feta cheese.

# Expert Advice:

01 -
  • It's naturally vibrant and wholesome, the kind of meal that makes you feel genuinely good while eating it
  • Ready in just 40 minutes, yet it tastes like you spent hours tending to it
  • Endlessly flexible—swap grains or vegetables based on what's calling to you that day
  • Works beautifully warm or at room temperature, perfect for meal prep or casual entertaining
02 -
  • Never skip rinsing the quinoa. I made this mistake once and the entire dish tasted bitter and chalky. It takes 30 seconds and changes everything
  • Add the fresh herbs at the very end. Heat is the enemy of their brightness. If you stir them in too early, they lose their vibrant flavor and color
  • Taste as you go, especially with salt and lemon. Different broths have different sodium levels, so what works for me might need adjustment for you
  • The lemon is not optional—it's the secret that makes all these greens sing together
03 -
  • Toast your own pumpkin seeds in a dry pan for 3 to 4 minutes if you have time—the difference in flavor is genuinely remarkable
  • Squeeze the lemon juice directly into your palm first, then strain it with your fingers to catch any seeds. This tiny move saves you from biting into a seed later
  • If you're making this for a crowd and want it to look especially beautiful, assemble it in a wide, shallow bowl so all the colors show through

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