Quinoa + Spinach = Salad Days
I'm just saying.
I'm no expert on cravings. But I do know that if I make a habit of indulging every gnawing whim and urge that wiggles its way into my sun deprived brain I'd munch Blueberry Crumb Cake for breakfast and eat Horseradish Spiked Red Potato Salad every noon hour from now till the Vernal Equinox (a serotonin-boosting strategy not recommended, by the way, for those of us past a certain age where you can pack on voluptuous pounds faster that you can say blueberry pancakes on a stick).
It also doesn't help that yours truly sports three honkin' titanium screws in the left hip joint, curtailing one's enthusiasm for certain popular aerobic routines. Maybe if I Zumbaed I'd still fit into my
summer winter jeans. As of last week there's not a pair of jeans in the house I can riggle into. [And by the way, why do doctors insist on referring to hip screws as pins, embroidering knitting group safe visions of a petite and delicate procedure that in no way involved a couple of workbench sized clamps and a battery operated power drill?]
It also doesn't help that yours truly sports three honkin' titanium screws in the left hip joint, curtailing one's enthusiasm for certain popular aerobic routines. Maybe if I Zumbaed I'd still fit into my
All I can say is thank goddess for black leggings. Paired with a tunic top they hide a multitude of muffins.
And cake.
Quinoa + Spinach Salad Recipe with Grape Tomatoes
This naturally gluten-free salad is dairy-free vegan yummalicious. If you enjoy dairy food, a crumble of goat cheese or feta would be fabulous (though, honestly, I didn't miss the cheese).
Ingredients:
Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Tiny sprinkle of nutmeg
Squeeze of fresh lemon juice or rice vinegar
Instructions:
Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute.
Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix.
Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don't like soggy spinach so I cook this very quickly).
Serve in a bowl.
Dig in.
Be happy.
Recipe Source: glutenfreegoddess.blogspot.com
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Recipe Notes:
Omnivores- add crumbled cooked bacon for a BLT flavor. Or add chopped hard boiled eggs.
For how to cook quinoa see my post: How To Cook Quinoa- The Super Easy Way.
