Ingredients

• 1 cup Teff grains (uncooked)
• 3 cups Water
• 4 cups Fresh spinach
• 1/2 small Red onion
• 2 cloves Garlic
• 1 teaspoon grated Fresh ginger
• 1 teaspoon Berbere spice blend
• 1 tablespoon Olive oil
• 1/2 cup Vegetable broth (or water)
• 1/2 cup Plain yogurt (or plant-based yogurt)
• 2 tablespoons chopped Fresh mint
• 1 tablespoon Fresh lemon juice
• to taste Salt
• to taste Ground black pepper

Instructions

1. 1

   Rinse the teff grains under cold water. In a saucepan, combine teff and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed.

2. 2

   Meanwhile, prepare the berbere yogurt: combine plain yogurt, half of the chopped mint, lemon juice, a pinch of salt, and 1/4 teaspoon of berbere spice. Set aside.

3. 3

   In a skillet, heat olive oil over medium heat. Add the finely chopped red onion and sauté until translucent, about 3-4 minutes.

4. 4

   Add minced garlic, grated ginger, and the remaining berbere spice. Sauté for 1 minute until fragrant.

5. 5

   Stir in the fresh spinach and vegetable broth. Cook until the spinach wilts and the liquid is almost evaporated, about 3-5 minutes. Season with salt and pepper.

6. 6

   Serve the cooked teff in bowls. Top generously with the sautéed spinach.

7. 7

   Spoon a dollop of berbere yogurt over each serving and garnish with the remaining fresh mint.