Warm Quinoa Salad with Tomatoes and Spinach

Serves about 2

1 1/2 cups of cooked quinoa
1 clove garlic, minced
2 cups baby spinach leaves
1 ½ cup cocktail tomatoes, halved
Dash of extra virgin olive oil
2 green onions, sliced
Sea salt and pepper to taste
Sprinkle of fresh parsley or basil (or any other herbs you have)
Pinch of nutmeg
Squeeze of lemon juice

In a large frying pan or wok, heat the olive oil. Add the garlic and sauté for a minute. Then stir in the cooked quinoa until heated through. Add the spinach, green onion and tomatoes. Sprinkle with nutmeg and fresh herbs and season with salt and pepper. Drizzle with lemon juice and give it a quick stir. As soon as the spinach starts to wilt, remove from heat. Serve immediately.

chef murph 3 way


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