Ingredients
2 quarts low-sodium chicken broth
1 sprig dill, plus 1/4 cup chopped
3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and freshly ground pepper
1/2 cup quinoa, thorougly rinsed
5 cups packed baby spinach
Extra-virgin olive oil
Preparation
In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.
