We made this recipe: https://www.wholefoodbellies.com/garlicky-quinoa-and-spinach-brunch-bowl/ At the end of cooking, we found the quinoa-spinach mixture a little flat, so we added 1 tsp apple cider vinegar (white vinegar or white wine vinegar also would work), ¼ tsp sugar, ¼ tsp each coarsely ground Aleppo pepper and black pepper. We also accompanied each serving with a fried egg; the runny yoke was great dressing. (Nov. 2019)
Note: To cook the quinoa, we followed this recipe (but we halved the portion to ½ cup uncooked quinoa and 1 ½ cups chicken broth, omitting salt): https://cooking.nytimes.com/recipes/1016491-basic-steamed-quinoa?smid=ck-recipe-iOS-share If you use vegetable broth or water, this dish would be vegetarian.
Cooking Adventures 