Quinoa is my favorite seed. It's light, easy to cook and very filling. I like to mix white and red one in equal parts because when you cook them together the red one stays crunchy while the white one is smooth and fully cooked. It's just more exciting to eat this way.
I came up with many versions of this recipe. The one i will describe here is my base and than on top of it you can add whatever is your favorite vegetable. I often fry zucchini slices with oregano or roast red and yellow pepper with olive oil and garlic.
Do not use salt - feta is taking care of it.
1 CUP of red and white quinoa
8 whole scallions or 4 young red onions
4 - 6 CUPS of baby spinach
32 OZ of good tasting vegetable broth
1/2 CUP of crumbled feta
1 TBS of fresh oregano
2 TBS olive oil
Roughly chop scallions - sauté with olive oil and oregano for 5 minutes until soft. Pour vegetable broth in the pan and cover. Cook until broth is boiling. Add quinoa and stir well. It should take 10 to 15 minutes to cook. Keep on checking every few minutes to prevent overcooking it. When quinoa is cooked through start stirring spinach. Add one cup first and when it is mixed in well, add another. This part is crucial as you don't want saggy spinach, so you need to be fast. When you done with all 6 cups, turn off the gas and mix in feta cheese. Crumble some on top as the one in quinoa will dissolve.
This is very satisfying dish, you will see.