If you love rich, buttery caramelized onions, you’ll fall for this Caramelized Onion Quinoa. With just seven ingredients, it’s an easy, flavorful vegetarian and gluten-free side or light lunch that comes together in about 30 minutes.
Caramelized onions elevate simple grains, and quinoa is an ideal partner here. The nutty texture of quinoa combined with sweet, slow-cooked onions, bright spinach, garlic and a sprinkle of cheese makes a satisfying dish on its own or a versatile accompaniment.
Quinoa is incredibly adaptable: use it as a crust on salmon, serve it as a warm breakfast grain, build a grain bowl, or keep it as a wholesome side. It also delivers protein and fiber—making this recipe a filling option.
Recipe features
- A quick 30-minute meal or side that’s vegetarian and gluten-free
- Perfect for caramelized onion lovers
- Uses only seven ingredients for an easy, flavorful result
Ingredients notes:
Onion: Yellow or Spanish onions work best—they’re naturally sweeter and caramelize nicely without added sugar.
Butter + olive oil: Butter gives authentic caramelized onion flavor, while a little olive oil helps the onions cook evenly and prevents burning.
Spinach: Baby spinach is quick and tender; you can substitute kale or other hearty greens if you prefer.
Garlic: Adds essential flavor—mince it fresh for the best aroma.
Cheese: Shaved or grated Parmesan is used here, though Gouda or fresh mozzarella would also be delicious.
How to Make Caramelized Onion Quinoa
Step 1: Cook the quinoa. Combine quinoa and water in a saucepan, bring to a boil, then reduce to a simmer, cover and cook until tender.
Step 2: Caramelize the onions. While the quinoa cooks, melt butter in a large skillet over medium heat. Add sliced onions and 1 tablespoon olive oil, then lower the heat to maintain a gentle simmer. Cook the onions 25–30 minutes, stirring occasionally. If they begin to brown too quickly, add the remaining tablespoon of oil and lower the heat further.
Step 3: Add spinach and garlic. When the onions are soft and golden, add the spinach and minced garlic. Sauté 1–2 minutes until the spinach wilts and the garlic is fragrant.
Step 4: Combine and finish. Stir the cooked quinoa into the skillet with the onions and greens. Add the Parmesan, toss to combine, and adjust seasoning to taste.
Tips and tricks
- Slice onions evenly and as thin as possible so they cook at the same rate.
- Keep the heat low for slow caramelization. If they begin to brown too fast, add a little oil and reduce the heat further.
- To bulk the dish up, stir in sautéed mushrooms, diced cooked sweet potatoes, or prosciutto.
Caramelized Onion Quinoa FAQs
Can this be made vegan?
Yes—use vegan butter and a plant-based cheese alternative to keep the same rich flavor without dairy.
What pairs well with this quinoa?
This quinoa complements roasted or grilled proteins, such as lamb chops, baked fish, or pork chops, and also works well alongside roasted vegetables.
How should leftovers be stored?
Store in an airtight container in the refrigerator for up to five days. For longer storage, cool completely, transfer to a freezer-safe bag, and freeze for up to two months. Thaw overnight in the refrigerator and reheat in a skillet or microwave.
More easy quinoa recipes
Mediterranean Quinoa Bowl
Vegetable Quinoa Soup
Mediterranean Stuffed Zucchini Boats with Quinoa
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Caramelized Onion Quinoa
Ingredients
- 1 cup uncooked quinoa
- 2 1/2 cups water
- 2 tbsp butter
- 2 yellow onions, sliced
- 2 tbsp olive oil, divided
- 1 1/2 cups spinach, packed
- 2 garlic cloves, minced
- 1/4 cup parmesan cheese, grated or shredded
Instructions
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Combine the quinoa and water in a large saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until the quinoa is tender.
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Meanwhile, melt the butter in a large skillet over medium heat. Add the sliced onions and 1 tablespoon olive oil, then reduce the heat to low. Cook, stirring occasionally, until the onions are soft and golden, 25–30 minutes. If they begin to brown too quickly, add the remaining tablespoon of oil and lower the heat.
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Add the spinach and minced garlic to the skillet and sauté 1–2 minutes until the spinach wilts and the garlic is fragrant.
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Stir the cooked quinoa and Parmesan into the skillet until combined. Serve warm.
Notes
*To make it heartier, fold in cooked mushrooms, prosciutto, or diced roasted sweet potatoes.
*Storage: Refrigerate leftovers in an airtight container up to 5 days. For longer storage, cool completely and freeze for up to 2 months.
Nutrition
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NOTE: This post was originally published in January 2016 and updated with new text and photos in September 2021.