Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lemony Quinoa-and-Spinach Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 40 mins Servings: 4 Make sure to rinse your quinoa well in cold water before using. Ingredients 2 quarts low-sodium chicken broth 1 sprig dill, plus ¼ cup chopped 3 -inch piece lemon peel, plus 1 tablespoon fresh lemon juice ½ teaspoon grated garlic Kosher salt and freshly ground pepper ½ cup quinoa, thorougly rinsed 5 cups packed baby spinach Extra-virgin olive oil Directions 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. Armando Rafael Originally appeared: Martha Stewart Living, March 2017 Rate It PRINT