- 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
Tuesday, July 5, 2011
I had a great weekend hanging with my girlfriends and celebrating FREEDOM!
We got our nails done, went to the beach and then went for a bike ride! Alyssa from Goal Getter Gurl and I found 1/4 pound cookies! (but didn't have any!)
I opted for an orange and a Raw Revolution bar!
THEN, we went back to Alyssa's place to make our
Quinoa Summer Salad from Gluten Free Goddess!
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.
Alyssa with her HUGE fresh basil leaves!
This is how you chop basil--roll it up and chop to get those long little bands of sweet goodness!
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).
It is SO light and wonderful, it was an easy summer dish to make and enjoy, especially on a hot July night! THANKS Alyssa and Thanks Gluten Free Goddess!
What is your Favorite healthy whole grain?
Did you know that quinoa, soy and hemp are the only complete plant proteins, rich in amino acids? Now you do! Have a WONDERFUL week and check back for some great posts upcoming:
A race announcement
A spelt bakery review
Detoxing after that RICH weekend
A GIVEAWAY... (it's been a while)
And update on Ragnar training.....