Spinach Quinoa Pilaf

Serves 4 – Preparation time 10 minutes – Cooking time 25 minutes – Easy


  • 1/2 onion
  • 1/2 garlic clove
  • 75g of baby spinach
  • 1,5 carrots
  • 1/2 tablespoon of butter
  • 100g of quinoa
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of vegetable stock
  • 1/2 teaspoon of ground cumin
  • 7,5g of fresh mint
  • 50g of sheep’s milk Greek Style Natural yoghurt
  • 10g of almonds
  • Salt and pepper


  1. Prepare the quinoa according to the instructions on the pack. During cooking, add the cinnamon, vegetable stock and cumin. Season with salt and pepper.
  2. Roast the almonds in a pan without oil until golden brown. Leave to cool briefly and chop coarsely.
  3. Meanwhile, peel and finely dice the onion.
  4. Peel and finely chop the garlic.
  5. Wash and drain the spinach.
  6. Peel and finely dice the carrot.
  7. Melt the butter in a pan and fry the onion, the garlic, and the carrots for 5 minutes. Season with salt and pepper.
  8. Wash the mint, shake dry and chop finely.
  9. For the sauce, mis the sheep’s milk Greek Style Natural yoghurt with the chopped mint. Season with salt.
  10. Mix the quinoa with the roasted vegetables and spinach. Top with the sauce, the almonds and if you like, with olive oil.