Serves 2

In a large saucepan, melt 1/2 tablespoon unsalted butter over medium heat.  Add 1/2 small yellow onion, finely chopped and 1/2 garlic clove, minced; cook until soft, about 4 minutes.  Add 1/2 cup rinsed and drained quinoa and cook 1 minute.  Add 1/2 cup plus 2 tablespoons water and bring to a boil.  Cover, reduce heat and cook until quinoa is tender but still chewy and has absorbed all the liquid about 15 minutes.  Stir in 21/2 cups baby spinach and 1 1/2 teaspoons finely grated lemon zest; season with coarse salt and freshly ground pepper and serve.

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