From Martha Stewart

1 TB Unsalted Butter
1 finely chopped small Yellow Onion, or use the Spring Onion from this week’s share
1 minced clove of Garlic, or use some of this week’s Green Garlic
1 cup Quinoa, rinsed
1 1/4 cups Water
5 cups Spinach, washed well and bottoms trimmed
1 TB grated Lemon Zest
Salt and Pepper, to taste

In a large saucepan, melt butter over medium heat.  Add onion and garlic, cook until soft, about 4 minutes.  Add quinoa and cook 1 minute.  Add water and bring to a boil.  Reduce heat and simmer, covered, until water is absorbed, about 20 minutes.  Stir in spinach and lemon zest, then season with salt and pepper.