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Warm quinoa salad with tomatoes and spinach

Quinoa is a perfect grain for a salad and nutritious enough to make this one a vegetarian main course. This quinoa salad recipe is also served warm, perfect for chilly autumn days.

Ingredients

1 1⁄2 c quinoa (cooked before measuring)
1 clv garlic (grated or minced)
2 c baby spinach (fresh leaves, wahed)
1 1⁄2 c tomato (cocktail or cherry tomatoes, halved)
1 T olive oil (extra virgin olive oil)
2 green onion (sliced)
1 pn nutmeg (freshly grated or ground)
1 t lemon (lemon juice)
1 T parsley (fresh leaves, finely chopped)
  seasoning (salt and pepper to taste)
1 avocado (optional, peeled, cut into chunks)

Instructions

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.

Preparation time
15
Yield
4 servings

Notes

Substitute parsley with basil or any other herbs you have.

Rub the avocado with lime or lemon juice to mainain its color.

This recipe would serve 4 as a side dish or 2 as a vegetarian main.

Source

International.