Spinach with quinoa – “Spanakorizo”


In my last trip to the local farm I found fresh spinach and I got tons of it. We love spinach in our family! It is so versatile. You use it in so many different ways! We put it in soups to boost the veggies day intake or pies along with cheese and meat. Of course we love it in all time classics like omelettes or salads. Its an everyday staple in our house. This time I used it to make “spanakorizo”, one of our family’s favorite traditional Greek vegetarian dish which I loved growing up.

Spanakorizo literally means spinach with rice however I’m not a huge fan of rice as it contains high levels of arsenic. So I make this dish with quinoa or bulgur wheat. It is a great main dish or you can have it as side dish to serve with roasted chicken, eggs or seafood.

Spanakorizo is one of the famous Greek dishes which are categorized as the ones “with olive oil”, as one of the main ingredient is extra virgin olive oil. It is very simple to prepare as it has a handful of ingredients but on the same time it is tasty and full of nutrients. So easy, simple and delicious!

Usually I serve it with feta cheese, cut in cute little shapes. Toddlers love anything cut in cute shapes, based on my experience.

Fun facts

  • Make sure that the quality of your spinach is great. This applies to all the produce but especially for spinach which is high in the EWG’s dirty dozen list.
  • Quinoa is a dense nutrient food, based on food and agriculture organization, full of carbohydrates, rich in protein and fiber. You just need to sure that it is triple washed it to avoid the saponins that quinoa contains and it could be toxic.
  • Quinoa is not a grain that traditionally used on this dish or in any Greek dish really. Actually growing up I never had quinoa. I first tried it in my adult life and I loved it.

Spinach with quinoa – Spanakorizo

Recipe by Panos EatsCourse: Lunch, DinnerDifficulty: Easy


Prep time


Cooking time




  • 2 pounds (0.91 kilograms) spinach (baby spinach works as well) chopped in bite sized pieces

  • 1.5 cups quinoa (well washed)

  • 1 carrot shredded

  • 1/2 cup extra virgin olive oil

  • 1/2 cup tomato purée or passata

  • 2 small onions diced

  • 2 lemons (zest and juice)

  • 1/4 cup dill finely chopped

  • 2 tbsp flat-leaf parsley finely chopped

  • 1 clove of garlic minced

  • 1 tsp oregano

  • salt and pepper


  • In a pot add olive oil over medium heat along with diced onions
  • Sauté till the onions are translucent
  • Add the garlic, quinoa, carrot, oregano, salt and pepper and stir
  • Add the lemon zest and lemon juice (keep some to drizzle on top when dish is done)
  • Add spinach and parsley and stir till it starts to wilt down
  • Add tomato purée along with 1 cup of water, stir, cover and cook for 15 minutes making sure that you check every 5 minutes to ensure that it has enough liquid
  • After 15 minutes add the dill, stir and keep it covered till you are ready to serve

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