In large frying pan sauté chopped spinach and scallion with coconut oil or avocado oil for 5-6 minutes at medium heat. Stir frequently. Add quinoa, spearmint, 1 cup of water, salt and paprika. Mix and cook for 10-15 minutes or until quinoa is cooked. At the end add the butter.
Hint: Use precooked quinoa to reduce cooking time.