|
Recipes
Spinach Salad Recipe with Quinoa and Grape Tomatoes
This naturally gluten-free salad is dairy-free vegan yummalicious. If
you do eat dairy, a crumble of goat cheese or feta would also be
fabulous.
- 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 nutmeg
- Sprinkle of fresh or dried herbs - parsley, thyme, basil, or mint
- Squeeze of fresh lemon juice (or Champagne vinegar if, like me, you're allergic to lemon)
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.
From http://www.glutenfreegoddess.com
|