Molly Watson's Greens in Yogurt with Cumin & Toasted Quinoa
march 16, 2015

This is a recipe I've been trying to make for a while, but it is just more effort than I usually put in. Last night I swore at the cookbook and threw it on the floor after realizing too late that the quinoa had to be cooked in advance. But now that I've made it, I have to say: this stuff is crazy delicious and worth all the work.

I used Spinach, but pretty much any type of greens will do, the key is the spiced yogurt. I ended up steaming and squeezing the water out of the spinach a day ahead and making the quinoa the morning of, which made the whole recipe come together pretty quickly.

My kids didn't really eat it, but that doesn't matter: my husband and I ate it all up.

On p. 40 of Molly Watson's Greens + Grains: Recipes for Deliciously Healthful Meals.